Farm Chef recipe: Oven-baked risotto

Risottos can sometimes take a lot of stirring, but not this one.

Serves 4

Preparation 5-10 minutes

Cooking time 25 minutes


25g butter

250g lean back bacon

1 onion

2 sticks of celery

250g risotto rice

½ glass of white wine (optional)

700ml hot chicken/vegetable stock

175g fresh or frozen peas


  1. Preheat the oven to 200C/fan 180/gas 6
  2. Melt the butter in an ovenproof lidded pan and fry the bacon, onion and celery.
  3. Add the rice and stir to coat in the juices.
  4. Pour in the wine and stock and stir well.
  5. Place in the oven and cook for 20 minutes. 
  6. Add the peas and cook for another 5 minutes.
  7. Remove from the oven and serve.
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