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Oven-baked mushroom and bacon risotto

January 13, 2011

I love risotto, but hate standing over the stove stirring for 20 minutes. So I was delighted when I found a way to cook risotto successfully in the oven. You can change the ingredients to suit; in my experience so long as you keep the rice-to-stock-ratio right and cook for the right period of time, this works out perfectly.

Oven-baked risotto (serves 2)


10g butter
2 slices smoked bacon, chopped
1/2 onion, finely diced
3 mushrooms, diced
140g arborio rice
100ml white wine
350ml stock (OXO cube is fine)
20g strong cheddar/parmesan


Before you start, heat the oven to 200°c/gasmark 6.

1. Melt the butter and fry the bacon until crisp.

2. Add the onion and fry until soft.

3. Add the mushrooms and fry until golden.

4. Add the rice and mix until coated.

5. Add the wine and stir until absorbed.

6. Place into a casserole dish and add the stock.

7. Stir well.

8. Cover with a tightly fitting lid and cook in the oven for 18 minutes.

9. Add the cheese and stir.


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