Creamy baked risotto

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Serves: 4

By notwavingjustironing

(2 Votes) 3


  • 1 onion finely chopped

  • 700ml chicken stock hot

  • 250g bacon chopped into small pieces or you could also use leftover cooked ham or cooked chicken

  • 300g risotto rice

  • 150g cherry tomatoes halved

  • 25g butter

  • 50g Parmesan grated


  1. Preheat oven to 200C/180C fan.
  2. Fry your bacon (or otherwise) and onion with the butter until the onion is soft - about 3 or 4 minutes. Tip in the rice and mix well until soft.
  3. Add cherry tomatoes and the hot stock, then give the rice a quick stir.
  4. Cover with a tight fitting lid then bake for 18 minutes until just cooked.
  5. Stir through most of the Parmesan and serve sprinkled with the remainder.

Handy Hint

For a vegetarian option, use chopped peppers/mushrooms instead of ham, and use vegetable stock instead of chicken stock.

Additional Information

  • bacon

  • Rice

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • pardonmytits 13/08/13 19:33

    I made this today, seemed to go down well with 2 year old DS. Very tasty. I made 2 separate ones from the ingredients as DH is vegetarian. Would make again definitely :)

  • 10/08/11 18:40

    Lovely, just made this just scoffed by whole family

  • notwavingjustironing 07/07/10 10:58

    This is a great after school supper - you can make it the night before then reheat.