Oven Risotto With Crisp Bacon & Rocket

1704 oven risotto with crisp bacon and rocket

There's something special about a risotto done well & this oven-baked wonder ticks all the boxes!


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 11/2 cups arborio rice
  • 1/2 cup dry white wine
  • 31/2 cups chicken stock, hot
  • 200g streaky bacon
  • 1 cup grated parmesan
  • 1 cup frozen peas
  • 40g butter
  • 60g rocket
View Method Oven Risotto With Crisp Bacon & Rocket


  1. Preheat oven to 170°c. Heat oil in an ovenproof casserole dish. Add onion and garlic and cook, stirring occasionally, for 8 minutes or until soft.
  2. Add rice and stir over heat for 1 minute or until well coated. Stir in wine and cook until it has almost evaporated.
  3. Add 3 cups of the stock to pan and stir to incorporate. Cover with lid and place on the lower rack of oven.
  4. Place bacon on a baking paper lined oven tray. Place tray on the top rack of oven and bake for 30 minutes along with risotto.
  5. Remove risotto from oven. Gently stir in remaining stock with parmesan, peas, butter and three-quarters of the rocket.
  6. Break bacon into large pieces. Serve risotto topped with remaining rocket and bacon.

Handy Tips

For a change you can swap the bacon for cooked, peeled prawns. And use salt-reduced stock if you’re watching your salt intake

View Ingredients Oven Risotto With Crisp Bacon & Rocket
View Method Oven Risotto With Crisp Bacon & Rocket
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