Oven Baked Bacon and Mushroom Risotto

Oven Baked Bacon and Mushroom Risotto

This oven baked creamy risotto allows you can get on with something else whilst it’s cooking, unlike a traditional risotto which requires a lot of attention and stirring. Naturally gluten and wheat free, this makes a great week day recipe that the whole family are sure to enjoy.


  • 250g pack smoked back bacon - chopped
  • 1 clove of garlic - chopped
  • 1 onion - chopped
  • 25g butter
  • 300g risotto rice
  • 150g mushrooms sliced
  • 700ml hot chicken stock (from a gluten and wheat free stock cube is fine)
  • Half a glass of white wine
  • 50g parmesan - grated
  • 1tsp mixed dried herbs
  • Freshly milled black pepper
  • Tbsp fresh parsley - to serve


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Italian

Type: Main


Prep time: 10 mins Cook time: 25 mins

Pre-heat the oven to 200 °C, 180 °C fan, gas mark 6.

In an ovenproof pan or casserole dish, fry the pieces of bacon for around 5 minutes until crisp. Add the butter, onion, garlic and mushrooms and cook for a further 3 minutes until they are starting to soften. Add the rice and mixed herbs and mix thoroughly. Pour over the wine and cook for 2 minutes until it has absorbed. Season with black pepper.

Pour in the hot chicken stock and stir. Cover the pan with a tight-fitting lid and bake for 20 minutes until just cooked.

Remove from the oven and stir through the Parmesan and parsley and serve.

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