Oven-Baked Bacon and Tomato Risotto (GF)
Cook time
Total time
A delicious and creamy oven-baked bacon and tomato risotto. It is easy, uses everyday ingredients from your pantry and is gluten free too!
Serves: 4
  • 1 teaspoon of butter
  • 1 teaspoon of olive oil
  • 1 onion - finely chopped
  • 1 teaspoon of minced garlic
  • 200g of double-smoked ham or bacon, diced
  • 300g Arborio Rice (Risotto rice)
  • 1 litre (4 cups) chicken stock (GF)
  • 1 x 400g tin of diced tomato
  • A tablespoon of fresh thyme leaves
  • ½ cup of parmesan cheese to stir through
  • Salt and freshly ground pepper
  • Optional - fresh tomatoes to be baked in the oven and serve on top of the risotto
  • When serving sprinkle on top some:
  • Parmesan cheese
  • Fresh thyme leaves
  1. Preheat the oven to 180ºC or 350ºF (moderate oven)
  2. In a saucepan, add in the olive oil, butter and heat.
  3. Add in the onion, garlic and chopped bacon/ham and cook on medium heat, until the onion is soft and the bacon has started to brown.
  4. Add in the rice and stir everything together until the rice is coated and cook for 2 minutes, stirring, until the rice starts to look shiny.
  5. Add in the stock, the tomatoes and the thyme and the ground black pepper.
  6. Stir well and pour into a casserole dish with a lid and place it into the oven for 20 minutes. (If you are baking some fresh tomatoes, wash them and place them on a tray to bake while the risotto is baking)
  7. After the 20 minutes, take out from the oven and stir and then return back for another 10 mins. The time will depend on the rice and the liquid being absorbed.
  8. Remove from the oven and stir in ½ cup of parmesan cheese.
  9. Serve topped with some more fresh thyme and grated parmesan cheese.
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2017/07/oven-baked-bacon-tomato-risotto-gf.html