If you’re after a fuss-free, creamy risotto without all the stirring, this Baked Risotto with Sweetcorn & Bacon is going to be your new weeknight favourite. Cooked entirely in the oven, it’s hands-off, hearty, and full of family-friendly flavour.

With crispy bacon, buttery rice, sweet pops of corn, and melty cheese, it’s everything you love about risotto – with none of the stress. Bonus: it’s budget-friendly and packed with flexibility for picky eaters.

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Why You’ll Love This Baked Risotto Recipe

Packed with flavour from bacon, cheese and sweetcorn
Prep in 5 minutes – let the oven do the work
Kid-approved comfort food
One-pot meal – less washing up!

Ingredients You’ll Need

To serve 4:

50g butter, divided
1 onion, finely diced
6 rashers bacon, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
1.5 cups arborio rice
1 litre chicken stock
1 cup frozen sweetcorn, thawed (or use fresh or canned)
½ cup grated cheese (Colby or tasty – or parmesan if preferred)

Garnish (optional):

Fresh flat-leaf parsley or basil
Extra grated cheese – parmesan is a great choice

Time-Saving Tips

Cook the entire dish in advance and reheat when ready to serve.
Chop onion, garlic and bacon the night before and store in airtight containers.
Use pre-grated cheese to save time.

Budget-Friendly Swaps

Leave out herbs and/or bacon to cut costs.
Use vegetable stock and skip the bacon for a vegetarian version.

Variations & Protein Swaps

Replace bacon with mushrooms, chicken, or pancetta.
Use vegetable stock and skip meat for a plant-based risotto.
Stir through steamed broccoli, peas, or zucchini for extra veggies.
Add ¼ cup of cream and a squeeze of lemon at the end for a luxurious finish.

Kid-Friendly Notes

Use milder cheeses like tasty or Colby if your kids aren’t into parmesan.
Leave out onion or herbs if your little ones are picky eaters.
Serve with a side of corn, carrots, or steamed greens.

FAQs

Can I use regular rice instead of arborio?
Arborio is best for risotto due to its creamy texture, but medium-grain rice can be used in a pinch.

Can I freeze baked risotto?
Yes! Store in portions in airtight containers. Reheat with a splash of stock or water.

How do I make it vegetarian?
Skip the bacon and use vegetable stock. Add mushrooms or extra cheese for richness.

This baked risotto with sweetcorn and bacon is the ultimate low-effort, high-comfort meal. Whether you’re after something cozy, kid-friendly or make-ahead, this one-pot wonder has you covered. Here is the full recipe!

Baked Risotto with Sweetcorn & Bacon

Baked Risotto is such a great dish to have in your collection as it is very low admin and everyone loves it! This one has salty bacon and pops of sweet from the corn, mega delish!

Author Jana Macpherson

Ingredients

50 grams butter
1 onion
6 rashers of bacon thinly sliced
2 cloves of garlic finely chopped
salt and pepper
1½ cups arborio rice
1 litre chicken stock
1 cup frozen sweetcorn thawed
½ cup grated cheese I use colby or tasty

To Garnish

fresh herbs flat leaf parsley and basil work well
50 grams extra grated cheese (I like parmesan)

Instructions

Preheat the oven to 180 degrees fan bake Take an oven proof casserole dish (preferably one that has a lid) and place on the stove top on a medium heat.
Add 25 grams butter, once melted add the onion and bacon. Cook until onions have softened and bacon is cooked.
Add the garlic and rice and cook for 1 minute, stirring.
Add the stock and turn the heat up, bring to a boil, then turn down to a simmer. Place a lid on (or cover with foil) and place in the oven. It will take around 20-30 minutes to cook. Stir half way through.
Once the risotto is cooked, add the sweetcorn, the remaining 25 grams of butter and cheese. Stir and season well with salt and pepper. Taste and adjust seasoning if needed.
Scatter with herbs and extra cheese if using, and serve with a salad or vegetables.

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