Oven Baked peas and Bacon Risotto

Mains food, mains, recipes, tastey recipes, recipe ingredients

Serves: 8
Preparation: 15 minutes
Cooking Time: 5 minutes


  • 1tbsp olive oil
  • Small knob of unsalted butter
  • 1 onion, peeled and finely chopped
  • 5 unsmoked bacon rashers, cut into small pieces
  • 1 clove garlic, peeled and crushed
  • 350g risotto rice
  • 900ml-1 litre hot vegetable or chicken stock (1 cube dissolved)
  • 150g peas
  • Handful of fresh herbs, finely chopped (optional)
  • A little (15g) grated hard Italian cheese of your choice


  1. Preheat the oven to 180°C/fan 160°C/Gas 4. Heat the oil and butter in a saucepan and soften the onion with the bacon for 5-10 minutes. Add the garlic and cook for a minute.
  2. Add the rice and stir to coat. Spoon the mix into an ovenproof dish. Add the hot stock and a little freshly ground black pepper, stir, cover with a lid and pop in the oven for 20 minutes.
  3. Add the peas and herbs, if using, stir, add more stock if needed and put back in the oven for 5 minutes or until the rice is cooked but still has a little bite (al dente). Sprinkle the cheese on top to serve.

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