Oven Baked Risotto with Bacon Cheese and Peas in a Saucepan

Oven Baked Risotto with Bacon and Cheese

An easy oven baked risotto recipe, no stirring and super tasting, created using store cupboard staples. A brilliant family dinner favourite. 

Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 483 kcal


  • 1 tsp Olive oil
  • 1 Large onion Chopped (See Note 1)
  • 2 Cloves Garlic Peeled and crushed
  • 200 g Smoked bacon Cut into small pieces (See Note 2)
  • 300 g Arborio Rice
  • 1 litre Vegetable stock From a cube is fine
  • 1 Tinned tomatoes
  • A handful of fresh thyme leaves Take the leaves off the stalks (See Note 3)
  • 200 g Petit pois or peas Frozen is fine
  • Salt and freshly ground pepper

To serve:

  • 50 g Butter Optional (See Note 4)
  • 75 g Parmesan cheese Grated (See Note 5)


  1. Preheat the oven to 180C.

  2. Heat the olive oil in a heavy, oven proof/hob proof saucepan (which has a lid).
  3. Fry off the onion, garlic and chopped bacon until the onion is soft and the bacon has started to brown.
  4. Add in the rice and stir everything together until the rice is well coated.
  5. Allow to cook for a couple of minutes, stirring, until the rice starts to look shiny.

  6. Add in the stock, the tomatoes and the handful of thyme, along with some ground black pepper.
  7. Stir well and put on a well fitting lid.
  8. Pop into the oven for 20 minutes.
  9. 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.

  10. You can then either stir through the cheese or serve with the cheese sprinkled on top.

Recipe Notes

Note 1 - Onion
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).

Note 2 - 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.

Note 3 - Thyme

If you don't have fresh thyme, you could use dried thyme or Italian mixed herbs.

Note 4 - Butter

This is optional, but makes the risotto deliciously creamy just stirred through at the very end.

Note 5 - Parmesan Cheese

You can stir this in or sprinkle on top, or double the amount and do both πŸ™ŒπŸΌπŸ˜†

Nutrition Facts
Oven Baked Risotto with Bacon and Cheese
Amount Per Serving
Calories 483 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 38mg13%
Sodium 758mg33%
Potassium 408mg12%
Carbohydrates 71g24%
Fiber 5g21%
Sugar 4g4%
Protein 25g50%
Vitamin A 529IU11%
Vitamin C 23mg28%
Calcium 248mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.