Let’s be honest – traditional risotto can feel like a workout with all that endless stirring at the stove. After a long day at work, the last thing anyone wants is to spend 30 minutes constantly stirring a pot of rice. That’s where this oven baked risotto comes in to save dinner time. It delivers all the comfort and creaminess you love about risotto, but without the arm workout. You just pop it in the oven and let it do its thing while you relax or tackle other tasks around the house.
Suggestions for Ingredient Substitution
Smoked bacon can be replaced with smoked turkey or tempeh for a lighter or vegetarian option. These alternatives provide similar smoky flavors while reducing fat content. Adjust cooking time as needed, as turkey and tempeh may cook faster than bacon. For the risotto rice, arborio can be substituted with short-grain brown rice or pearl barley for added fiber and nutrients. These grains may require additional cooking time and liquid. White wine can be omitted or replaced with a splash of lemon juice or white wine vinegar to maintain acidity. This substitution works well for those avoiding alcohol while still adding depth to the dish. Adjust the amount to taste, starting with half the quantity of wine called for in the recipe.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 60-70 g
- Fat: 80-90 g
- Carbohydrates: 160-180 g
Ingredients
- 300g risotto rice (Arborio rice recommended for best creaminess)
- 700ml hot chicken broth
- 250g smoked bacon (diced into 1/2-inch pieces)
- 150g cherry tomatoes (halved for quick cooking)
- 50g grated Parmesan cheese (freshly grated for superior flavor)
- 1 onion (finely chopped)
- 1/2 small glass white wine
- 25g butter (Kerrygold unsalted for richness)
Step 1: Preheat the Oven and Prepare Ingredients
Begin by preheating your oven to 200°C (fan 180°C/gas mark 6).
While the oven is heating, prepare your ingredients by chopping the bacon into pieces, slicing the onion, and measuring out the butter, rice, wine, cherry tomatoes, hot stock, and Parmesan cheese.
Step 2: Cook the Bacon and Onions
In an ovenproof pan or casserole dish, fry the bacon pieces over medium heat for 3-5 minutes until they become golden and crisp.
Add in the onion and butter, cooking for an additional 3-4 minutes until the onion softens and becomes translucent.
Step 3: Combine Rice and Wine
Add the rice to the pan and mix well to ensure the grains are coated with the buttery bacon and onion mixture.
If you’re using wine, pour it over the rice and cook for about 2 minutes until fully absorbed.
This adds depth of flavor and helps the rice start cooking evenly.
Step 4: Add Tomatoes and Stock, Then Bake
Introduce the cherry tomatoes and hot stock to the pan, giving the rice a quick stir to distribute evenly.
Cover the pan with a tightly fitting lid to trap the steam, then transfer it to the preheated oven.
Bake for 18 minutes until the rice is just cooked through and has absorbed most of the liquid.
Step 5: Add Parmesan and Serve
Once the rice is cooked, remove the pan from the oven and stir in most of the Parmesan cheese, allowing it to melt into the hot rice for a creamy finish.
Serve the dish hot, sprinkled with the remaining Parmesan for an extra cheesy touch.
