Oven-baked risotto
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Oven-baked risotto

By Good Food

Contains pork – recipe is for non-Muslims only

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

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 517
  • fat 20g
  • saturates 10g
  • carbs 63g
  • sugars 0g
  • fibre 2g
  • protein 22g
  • salt 3.38g

Ingredients

  • 250g pack smoked bacon, chopped into small pieces
  • 1 onion, chopped
  • 25g butter
  • 300g risotto rice
  • half a glass of white wine (optional)
  • 150g pack cherry tomatoes, halved
  • 700ml hot chicken stock (from a cube is fine)
  • 50g parmesan, grated

Tip

Need more inspiration?
Visit our storecupboard recipe collection for other ideas when raiding the fridge, freezer and cupboards.

Method

  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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