Oven Baked Risotto
I have made this recipe many times and it is always a hit. I don't use the parmesan because my eldest does not like it. Cherry tomatoes come in a slightly larger pack of 250g and I use all of them. I don't use the wine either unless I happen to have a bottle open. Give it a try, you won't be disappointed.
I have made this recipe many times and it is always a hit. I don't use the parmesan because my eldest does not like it. Cherry tomatoes come in a slightly larger pack of 250g and I use all of them. I don't use the wine either unless I happen to have a bottle open. Give it a try, you won't be disappointed.
- Carbohydrate 62.07725 g
- Cholesterol 13.4375 mg
- Fat 5.531875 g
- Fiber 0.467500013113022 g
- Protein 5.313125 g
- Saturated Fat 3.34055 g
- Serving Size 1 1 Serving (221g)
- Sodium 37.85 mg
- Sugar 61.609749986887 g
- Trans Fat 0.427074999999999 g
- Calories 326 calories
Step-by-step
- 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.
- 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.
My Go-To Oven-Baked Risotto: A Weeknight Winner
As a busy mom, I'm always on the lookout for quick, delicious, and family-friendly recipes. This oven-baked risotto has become a staple in our household, and for good reason. It's surprisingly easy to make, requires minimal hands-on time, and always impresses. The best part? It's incredibly versatile. I've adapted it countless times to suit our ever-changing tastes and what's in the pantry.
The original recipe, which I found online (I can't remember the exact source, but it was a reputable food blog!), called for parmesan cheese and white wine. My oldest, however, isn't a fan of parmesan, so I've happily omitted it from our version. And the wine? Only if I happen to have an open bottle! It adds a nice depth of flavor, but it's certainly not essential. The beauty of this dish is its adaptability – feel free to experiment with different ingredients to create your own perfect version. I’ve tried adding sautéed mushrooms, spinach, even some leftover roasted vegetables. It’s always a hit.
What I particularly love about this recipe is how effortlessly it cleans up. One ovenproof dish means fewer dishes to wash – a major win in my book! The oven does most of the work, leaving me free to focus on other tasks, like homework help or – if I'm lucky – a quick moment of peace and quiet. And the aroma filling the kitchen while it bakes? Pure comfort food magic. It's so satisfying to see my family eagerly awaiting this comforting and flavourful dish.
Tips and Tricks for Oven-Baked Risotto Success:
- Use good quality ingredients: The flavor of the risotto really depends on the quality of the bacon, rice, and stock. Don't be afraid to splurge a little on these essentials – it makes a noticeable difference.
- Don't overcook the rice: The baking time might need slight adjustments depending on your oven, so keep an eye on the rice to ensure it's cooked through but still retains a little bite.
- Get creative with additions: As mentioned before, this recipe is a fantastic base for experimentation. Add your favorite vegetables, herbs, or even some cooked protein like chicken or shrimp.
- Make it ahead: You can prepare the risotto up to the point of baking ahead of time, then bake it just before serving. This is perfect for busy weeknights.
- Serve with a side salad: A simple side salad adds freshness and balances the richness of the risotto perfectly.
This oven-baked risotto recipe is a real winner in our home. It's consistently delicious, relatively quick to prepare, and a crowd-pleaser for both adults and children alike (even the picky eaters!). I highly recommend giving it a try – you won't be disappointed! It's become a go-to for those nights when I need a delicious and satisfying meal without spending hours in the kitchen.
From simple weeknight dinners to impromptu gatherings with friends, this versatile recipe always delivers. And let’s be honest, the cleanup is a breeze! The ease of preparation combined with the impressive results makes this my ultimate favorite risotto recipe. So, give it a try and let me know what you think – I'd love to hear about your own variations and additions! Happy cooking!
Ingredients you'll need:
- 250 g pack smoked bacon, chopped
- 1 onion, chopped
- 25 g butter
- 300 g risotto rice
- ½ glass white wine (optional)
- 150 g pack cherry tomatoes, halved
- 700 ml hot chicken stock
- 50 g parmesan cheese, grated (optional)
