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Oven baked risotto

Oven cooked white rice, peas and cheese in a white bowl

Photograph by Alpha

It’s been a while since I’ve made a risotto but after a long day of heavy gardening yesterday I needed comfort food without having to stand at the stove – enter this lovely oven-baked risotto. The original recipe came from the BBC Good Food site but it’s one of those wonderful recipes that can be adapted to what you have on hand and feel the need to eat so while this is what I made last night, next time it will be completely different. About the only “constant” is the rice and stock. And tomatoes. Says the tomato addict.


  • 250g (8oz) smoked bacon, chopped into small pieces (leave out for the vegetarian version)
  • 1 leek, chopped and rinsed
  • 3-4 celery stalks, roughly chopped into about 1″ (2cm) pieces
  • 200g (2 cups) frozen peas, thawed
  • 25g (1 tbsp) butter
  • 300g (3 cups) abrorio (risotto) rice
  • 100ml (1/2 cup) white wine (optional)
  • 300-400g (12oz) cherry tomatoes, halved
  • 3-4 cloves garlic, finely chopped
  • 700ml (1.5 pints) hot chicken (or vegetable) stock (from a cube or Knorr Stockpot is fine)
  • 50g (1/3 cup) grated cheese (Parmesan is traditional but I love extra mature cheddar in this – you could try any cheese(s) lurking about in the fridge)


  1. Pre-heat the oven to 200C/fan 180C/gas 6.
  2. Fry the bacon pieces in an ovenproof pan or casserole dish for until golden and crisp.
  3. Stir in the leek, celery, garlic and butter and cook for a short time until soft.
  4. Tip in the rice and peas, stir well until coated.
  5. Add the wine if using and cook for 2 minutes or so until absorbed.
  6. Add the tomatoes and the hot stock, then give the rice a quick stir.
  7. Cover the pan with a tightly fitting lid (or aluminum foil) and cook in the oven for 20-25 mins until just cooked.
  8. Stir through most of the cheese then serve immediately, sprinkled with the remainder.


  • I’ve made this with all of the above plus peppers, asparagus, mushrooms, pak choi, green beans, sugar snap peas, spring onions, scallions… the list is endless. If you enjoy it, add it in! Experiment with adding extra vegetables, upping the amount of stock if you feel it needs it. But if in doubt, check the pan after 10 minutes in the oven, you can stir a little more in then if it looks to be getting too dry.
  • Leftovers: mmmmm! I reheated Sunday’s leftovers in the microwave, worrying a little that it might be on the dry side. Nope. It was just as nice as freshly cooked.
  • However, I grilled a small dish of mixed beef and cherry tomatoes, partly to use them up but mostly because I love tomatoes and they were a lovely side dish to the risotto so I’ll be repeating that.
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3 responses to “Oven baked risotto”

  1. […] Oven baked risotto. Monday: Lamb jalrezi from the freezer to use up a pack of (delicious) Sainsbury naan bread. […]

  2. Nancy says:

    I want to make this! I didn’t know it could be done without standing and stirring for 45+ minutes.

  3. Funnily enough I made a stovetop risotto tonight to use up some salmon and I found it very therapeutic (but mostly I like this prep and forget method!)

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