Surviving at Uni | Day 4 : Oven Baked Risotto Recipe


Roll up, roll up for Day 4! This recipe takes a little longer than the others we’ve shared, but it’s oh so worth it. You could switch out the bacon lardons with pancetta lardons if you’re feeling super fancy. And as always, save it, share it, give it a try and let us know how it goes over on Instagram using #noshbooks

1. Preheat the oven to 200°C fan oven/220°C/Gas7.
2. Grease a 20 x 20cm casserole dish.
3. Heat the oil in a frying pan and add the onions and bacon lardons. Fry until the bacon begins to brown.
4. Add the rice and allow it to absorb the oil in the pan. Season well with pepper, the bacon will give enough saltiness.
5. Squeeze the moisture out of the spinach and add to the pan with the water, stock cube, basil and tomatoes. Stir together and bring to the boil.
6. Pour into the casserole dish and cover with a lid or foil. Place in the oven for 20 minutes or until the rice is tender.
7. Take out of the oven and stir in the Parmesan cheese.


  • 1 dessertspoon oil
  • 1 onion, chopped
  • 250g pack of bacon lardons
  • 1 mug basmati or risotto rice
  • 4 pieces of frozen spinach, defrosted
  • 2 mugs water + 1 chicken stock cube
  • 1 teaspoon dried basil
  • 3 tomatoes, chopped
  • 1/2 mug grated Parmesan cheese



£1.53 / Person


prep time

40 Mins

cook time



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