READY IN
45 mins
One Pot Risotto Recipe

One Pot Risotto

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

One Pot Risotto is a simple store cupboard risotto that cooks in the oven while you get on with something else - the result is still wonderfully creamy and your family will think you've been slaving over a hot stove for hours!

      Preparation Time: 10 Minutes

      Cooking Time: 35 Minutes

Ingredients for One Pot Risotto

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
8 rashers (slices)
smoked streaky bacon (side bacon)
1
onion
1 oz
butter
11 oz
risotto rice (short grained rice)
a large splash
white wine (optional)
 
salt and pepper
6 oz
cherry tomatoes
3 cups
hot chicken stock (from a cube is fine)
3 oz
grated parmesan cheese

 

How to Cook One Pot Risotto

  1. Chop the bacon into small pieces and peel and chop the onion. Fry the bacon pieces in an ovenproof pan or casserole dish over a high heat for 4-5 minutes until golden brown and crisp. Reduce the heat and stir in the onion and butter. Cook for 3-4 minutes until the onion is soft then season with salt and freshly-ground black pepper. Add the rice and mix well until coated. Pour over the wine (optional) and cook for 2 minutes until it has been absorbed by the rice.
  2. Cut the cherry tomatoes in half and add them to the pan. Stir in the hot stock and give the rice a quick stir. Cover with a tightly fitting lid and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20-25 minutes until the rice is cooked (allow a few minutes longer if necessary). Stir in most of the Parmesan and serve sprinkled with the remainder.

 
Graham GRAHAM'S HOT TIP:
You can vary this recipe by using chorizo instead of bacon. Also, you can increase the ingredients by half to make it for 6 people but it will take about 40 minutes in the oven to cook.
 
GRAHAM'S WINE RECOMMENDATION: GrahamBarbera d'Asti like Marchesi di Gresy Barbera d'Asti. Italian Barbera goes well with pasta, rice, tomato-based dishes and dishes from the North of Italy.
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Reviews of One Pot Risotto

Rating 5 out of 5 - Many cooks will make this recipe again March 28 2015
It is so easy and delicious. I've made this quite a few times now and I do not use the wine I just replace it with additional chicken stock. I've also added sauteed shrimp to it after it comes out of the oven. Sometimes I add a medley of sauteed seafood to it (shrimp, scallops, and calamari). It makes a great main entree. You MUST use Parmesan reggiano though.... Makes all the difference to this dish
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again August 09 2014
OMG!!!!!!!!!!!!!!! so creamy, so good and so much flavor, it's delicious!!! you have got to try it. I added Pinot Grigio at beginning and used low sodium chicken stock. Also used parmigiano reggiano. So delicious! Kids loved it too which makes it even better. Will definitely make again
(2 reviews)
 

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