Oven Baked Risotto {with Bacon and Cheese}
This is an easy Oven Baked Bacon and Cheese Risotto recipe with no stirring and super tasting, created using store cupboard staples. A brilliant family dinner favourite.
Servings: 4
Ingredients
- 1 tsp Olive oil
- 1 Large onion See notes
- 2 Cloves Garlic Peeled and crushed
- 200 g Smoked bacon Cut into small pieces | See notes
- 300 g Arborio Rice
- 1 litre Vegetable stock From a cube is fine
- 400 g Tinned tomatoes
- 1 tsp Dried thyme
- 200 g Petit pois or peas Frozen is fine
- Salt and freshly ground pepper
To serve:
- 50 g Butter Optional | See notes
- 75 g Parmesan cheese Grated | See notes
Instructions
- Preheat the oven to 180C.
- Heat the olive oil in a heavy, oven proof/hob proof saucepan (which has a lid).
- Fry off the onion, garlic and chopped bacon until the onion is soft and the bacon has started to brown.
- Add in the rice and stir everything together until the rice is well coated.
- Allow to cook for a couple of minutes, stirring, until the rice starts to look shiny.
- Add in the stock, the tomatoes and the thyme, along with some ground black pepper.
- Stir well and put on a well fitting lid.
- Pop into the oven for 20-30 minutes until the rice has cooked and has absorbed most of the stock.
- Take out of the oven, add the peas and the butter if you're using, check for seasoning and add salt only if needed (this will depend on the bacon you used). Give everything a good stir and pop the lid back on for a couple of minutes until the heat of the risotto has warmed the peas through.
- You can then either stir through the cheese or serve with the cheese sprinkled on top.
Notes
Onions: I always try to use pre prepared frozen chopped onions. If you do use these they may take a little longer to fry (to get the liquid out)
Bacon: Smoked bacon will give you the best flavour. You could use streaky if you prefer. Or whatever you have. I like to chop it finely. You can do this with scissors if you like. Chorizo would also work well here
Butter: This is optional, but makes the risotto deliciously creamy just stirred through at the very end
Parmesan cheese: You can stir this in or sprinkle on top, or double the amount and do both 🙌🏼😆
Nutrition
Calories: 617kcal | Carbohydrates: 82g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 1963mg | Potassium: 710mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1586IU | Vitamin C: 32mg | Calcium: 287mg | Iron: 6mg