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Becky's Food Page 29 Oven Baked Risotto Carbonara.

May 14th 2008

Oven Baked Risotto Carbonara

Oven Baked Risotto Carbonara.


  • 200g (8oz) carnoroli rice
  • 100g (4oz) chopped bacon
  • 25g (1oz) butter
  • 1 onion
  • One and a quarter pints of chicken or vegetable stock
  • 75g (3oz) finely grated tasty cheese
  • 2 eggs
  • 1 tablespoon creme fraiche
  • Seasoning


  • Fry the chopped bacon over a medium heat for 4 minutes and then remove it to a plate.
  • Add the butter to the pan and add the onion, turn down the heat to no 3 and let the onions soften in the butter, add the bacon and rice to the soft onion and gently stir the ingredients.
  • Add the stock to the rice mixture with the seasoning, bring to the boil, then let it simmer gently.
  • Transfer the mixture to a casserole dish, stir once and then place in the oven at the centre and bake for 15-20 minutes at gas mark 2 (300F, 150C).
  • Afterwards stir in the cheese, whisked eggs and creme fraiche. Place back into the oven for 10 minutes..

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