Oven-baked risotto

Oven-baked risotto

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(379 ratings)

Prep: 5 mins - 10 mins Cook: 25 mins


Serves 4

Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

Nutrition and extra info

Nutrition: per serving

  • kcal517
  • fat20g
  • saturates10g
  • carbs63g
  • sugars0g
  • fibre2g
  • protein22g
  • salt3.38g
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  • 250g pack smoked bacon, chopped into small pieces
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • half a glass of white wine (optional)
  • 150g pack cherry tomatoes, halved
  • 700ml hot chicken stock (from a cube is fine)
  • 50g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

  2. Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

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Comments, questions and tips

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20th Jun, 2014
Tried this meal last night after needing to finished up most of the ingredients from the recipe and very glad I opted for this. It came out lovely and creamy, hubby agreed it tasted amazing! I fried off some celery and mushrooms with the onion. Used a porcini mushroom stock cube instead and used unsmoked bacon for a less salty taste, oh and a whole glass of white wine! ;o) Kept everything else the same. Definitely wasn't 18 mins and even after 30 mins mine still wasn't done, ended up being in for about 45 mins but was worth the wait and would definitely make this again. It could be easily adapted and changed to suit tastes as well. Ended up serving this with green beans as I needed to finished them up. Perfect :o)
29th May, 2014
Oops that should have been 4 stars
29th May, 2014
I found this to be quite nice, although I did substitute chorizo for bacon and added baby spinach at the end ( won't add this next time, think peas would work better) I halved the recipe for the two of us and found it plenty and served it with garlic bread. Next time I will increase the chorizo and maybe add bacon as well, also add garlic.
24th Feb, 2014
REALLY yummy! Even my picky 5 year old liked it :) I added a bit more stock (800 ml) and cooked it for about 30 mins as previous reviewers had said it took a bit longer. I also added chopped mushrooms at the same time as the onions and a few frozen peas with the stock to up the veg content - I'll definitely be making this again. Oh, and used cheddar instead of parmesan as we had it, still delicious.
8th Jan, 2014
Love this simple meal- third time I have made it now. Tasted and looked beautiful on a bed of spinach.
6th Jan, 2014
This was great! I've never made a risotto before I'd heard they're really time consuming and easy to get wrong but this was so easy! I fried up some chicken breast and put that in with it and reduced the amount of bacon and also added some mushrooms. After reading the comments I cooked in the oven for 25 mins and was perfect. Annoyingly I forgot to put the Parmesan in but it still tasted lovely! A good base to add lots of exciting ingredients, I will definitely use this recipe again.
tillyfloss80's picture
30th Jul, 2014
So easy to do, works every time and extremely tasty. One of our favourite recipes.
29th Nov, 2013
Fantastic recipe. I added mushrooms when cooking the onions and butter which worked well. I also added some black pepper when stirring in the parmesan. Can definitely recommend this!!
31st Oct, 2013
So tasty! will be a regular in my house! Even picky hubby cleared his plate :) Didn't have white wine, parmesan or tomatoes so used rose wine, Sundried tomatoes and cheddar - gave a really rich flavour which was gorgeous! Its also something I would make for a dinner party! I would say try this recipe at least once! easy peasy - for some reason wont let me rate this but it is defo 5stars!
19th Nov, 2013
made again 16/11/13 for a dinner party for 8.. Everyone commented how nice it was. Added chorizo too and it was lovely! had with garlic bread and we had a table of empty plates! Yum!


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