Baked Risotto Carbonara
Baked Risotto Carbonara



  • 225g risotto rice
  • 125g cubed pancetta
  • 25g butter
  • 1 onion, chopped
  • 725ml chicken stock
  • 75g grated pecorino
  • 1 egg
  • 2 egg yolks
  • 1 tbsp creme fraiche
  • Salt and pepper
  • Preheat the oven to 150C. Fry the pancetta for 5 mins until crisp, then remove to a plate. Add the butter to the pan and gently soften the onion for 5 mins. Heat the stock in a saucepan, return the pancetta to the pan and stir in the rice to coat with the juices. Add the stock to the rice, season well, then simmer for 3 mins before transferring to a baking dish. Bake, uncovered, for 20 mins.
  • When done, stir in the cheese and bake for 15 mins more. Whisk the egg with the yolks and creme fraiche, take the dish out of the oven and stir the mixture into the risotto. Leave to set for about 2 mins - it’ll thicken up nicely by itself - then serve with another sprinkling of pecorino.
45 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box