HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Bacon Risotto
Oven-baked Bacon Risotto

Oven-baked Bacon Risotto

with torn mozzarella and basil garnish

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Though not cooked in the traditional way, this dish retains all the hallmarks of a classic risotto. The great news is its oven-baked nature offers a less hands-on approach to dinnertime. Multitaskers rejoice!

Tags:Chef's ChoiceFamily FriendlyQuick Prep
Total Time45 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

125 g



125 g


225 g

Risotto Rice

1 sachet

Chicken Stock

1 piece


5 g


2 sachet

Balsamic Glaze


½ sachet

Italian Herbs

100 g

Bacon Lardons

Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Butter (Optional)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)743 kcal
Energy (kJ)3107 kJ
Fat21.49 g
of which saturates10.11 g
Carbohydrate105.32 g
of which sugars12.11 g
Dietary Fiber0 g
Protein30.75 g
Cholesterol0 mg
Salt3.17 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Dilute the stock in 500ml hot water (double for 4p).
  • Halve, peel and thinly slice the onion.
  • Quarter the mushrooms.
  • Place a large, wide-bottomed ovenproof pan over medium heat with a drizzle of oil.
  • When the oil is hot, fry the onion, mushrooms and bacon
  • Cook until softened, stirring occasionally, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

TIP: If you don't have an ovenproof pan use a normal pot or pan and transfer risotto to an ovenproof dish before placing in the oven.

  • Add half the dried Italian herbs (double for 4p) and the risotto rice to the pan.
  • Stir to cook until the edges of the rice are translucent, 1-2 mins.
  • Add the warm stock to the pan and stir well to combine.
  • Bring back up to the boil.
  • Pop a lid on the pan (or cover with foil) and bake in the oven until the rice is cooked and the water has been absorbed, 30-35 mins.
  • When risotto is cooked, remove from the oven and stir in a knob of butter (if you have some). 
  • Season to taste with salt and pepper.
  • Pick half the basil leaves (double for 4p) then roughly tear (discard the stalks).

TIP: Add a splash of water if needed.

  • Divide risotto between bowls. 
  • Roughly tear mozzarella and add on top.
  • Sprinkle on torn basil leaves and cracked pepper to taste. 
  • Finish off with a drizzle of balsamic glaze.