Oven-Baked Bacon and Tomato Risotto

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Total Time
10 mins
25 mins

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

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  1. Heat oven to 400°F
  2. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
  3. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated.
  4. Pour over the wine if using and cook for 2 mins until absorbed.
  5. 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.
  6. Stir through most of the parmesan and serve sprinkled with the remainder.