Oven Baked Risotto
A no-stir, oven-baked twist on classic risotto. Smoky bacon, sweet cherry tomatoes, and creamy Parmesan come together in a comforting, flavor-packed dish—perfect for busy weeknights or casual dinner parties.
Ingredients
- 250g smoked bacon, diced
- 1 onion, finely chopped
- 25g butter
- 300g risotto rice (e.g. Arborio)
- ½ glass dry white wine (optional)
- 150g cherry tomatoes, halved
- 700ml hot chicken stock (cube or homemade)
- 50g grated Parmesan cheese
Instructions
- Preheat your oven to 200°C (fan 180°C) or gas mark 6.
- In a large ovenproof pan or casserole dish, fry the bacon over medium heat for 3–5 minutes until golden and crisp.
- Add the onion and butter, cooking for another 3–4 minutes until the onion softens.
- Stir in the risotto rice, making sure each grain is coated.
- If using, pour in the white wine and let it simmer for about 2 minutes until mostly absorbed.
- Add the halved cherry tomatoes and hot chicken stock, then give everything a good stir.
- Cover the pan tightly with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
- Remove from the oven, stir in most of the Parmesan, and serve topped with the rest.
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