Oven Baked Risotto

Oven Baked Risotto

Found this online and love the comment about the recipe not so far serving 4!
This is supposed to serve 4 as a main meal but, so far, it never has done. I would say 2-3 portions or serves 4 as a side dish. 

Syn Free if you use the cheese as a HEX.

This is my absolute favourite risotto. It is creamy, tasty and filling, Syn Free and no standing stirring, just bung it in the oven. It is also really flexible so you can ring the changes however you want to.


250g smoked bacon, cut into bite size pieces and all visible fat removed
1 onion, chopped
300g risotto/Arborio rice - I've never used anything else and, because this turns out so creamily perfect, I wouldn't even chance using a substitute
150g cherry tomatoes, halved
700ml hot chicken stock - from a cube is fine
2 HEX cheeses - I always use mature Cheddar but the original recipe suggests Parmesan. 

Pre-heat the oven to 180/gas 6.
Fry the bacon in an ovenproof dish until crisp. Spray dish with a little Frylight.
Stir in the chopped onion and cook for 3-4 mins. until softening. I always tend to cook the onion in a small bowl with a teaspoon of water, covered, in the microwave on High for
3 mins, drain, then add to the bacon. It softens it really well.
Tip in the rice and mix together well.
Tip in the cherry tomatoes and hot stock. Stir and grind in some black pepper. You don't really need salt because of the bacon.
Cover and bake in the centre of the oven for 20-30 mins. Stir after 20 mins to see if all the liquid has been absorbed.
Remove from the oven, stir through most of the cheese and then top with the remainder.