Bacon Bacon and Cherry Tomato Risotto Recipe The Quick and Easy Way to Make Rice


I would never have considered preparing a baked risotto before if I hadn't seen it on the BBC Good Food website. The fact is that I was very shocked when I read "oven-baked risotto" but, finding out a little there, and a little there, I came to the conclusion that the result could be acceptable and I decided to prepare this risotto with bacon and baked cherry tomatoes.

I will tell you that we liked it a lot and that the result has not disappointed us at all. I was surprised by the simplicity of its preparation, something to keep in mind when you have little time and do not want to cook. Preparing risotto in the oven is a liberation since you don't have to be at the foot of the stove stirring non-stop. Great!


For 6 people
  • Extra virgin olive oil 30 ml
  • Bacon 200 g
  • Onion 150 g
  • Arborio rice or carnaroli (for risotto) 300 g
  • White wine 75 ml
  • Cherry tomato 150 g
  • Chicken or vegetable broth 700 ml
  • Grated Parmesan cheese 50 g
  • Butter 50 g

How to make baked bacon and cherry tomato risotto

Difficulty: Easy
  • Total time 30 m
  • Elaboration 14 m
  • Cooking 16 m

We start by preparing the ingredients that need pre-processing. We cut the bacon into thin strips, peel the onion and chop it finely (in brunoise), and wash and cut the cherry tomatoes in half. Next, we turn on the oven to 180ºC and let it heat up while we start preparing our risotto.

We need a saucepan, with its lid, that we can use in the oven, since we are going to use it both on the fire and in the oven. Heat the olive oil in it and fry the bacon for 5 minutes over medium-high heat. Add the chopped onion, lower the heat to a minimum, and let it poach for 10 minutes.

Add the rice, stir so that it is well impregnated with fat on all sides, and sprinkle with the white wine. Bring to a boil and boil for a couple of minutes or until the rice has absorbed the alcohol. Add the cherry tomatoes along with the chicken broth, which should be very hot, and stir.

Next, when the broth begins to boil again, cover the saucepan (or cover with aluminum foil as tightly as possible) and put it in the oven where we will let it cook for 16 minutes. After this time, remove the saucepan from the oven and add the butter and grated cheese. We stir until integrated and serve immediately.

With what to accompany the baked bacon risotto and cherry tomatoes

This baked bacon and cherry tomato risotto has surprised me by its smooth and creamy texture, as well as how well its ingredients combine. It is a winning dish, one of those that everyone likes that works wonderfully as a single dish. Grateful, fast, inexpensive ... you just have to accompany it with a glass of good wine and sit down to enjoy.

5 4 3 2 1 Thank you! 13 votes

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