Oven-baked red pepper risotto

Oven-baked red pepper risotto

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(55 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
334
protein
9g
carbs
70g
fat
4g
saturates
1g
fibre
0g
sugar
9g
salt
1.36g

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 300g risotto rice
  • 100ml white wine (optional, or use more stock)
  • 400g can chopped tomatoes
  • 200g frozen roasted peppers
  • 500ml vegetable stock
  • handful flat-leaf parsley, chopped
  • parmesan, to serve (optional)

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  2. Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Recipe from Good Food magazine, October 2008

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Comments

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lydiamary's picture
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A lovely colourful dish. I would echo other people in that I think it needs something extra - maybe chorizo/bacon/prawns. I was tempted to put a lot of parmesan on it! Maybe if you use a really good fresh stock that would be enough - I just used powdered.
Frozen peppers is a fab idea - very economical, and I couldn't tell the difference!

denidax's picture
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Delicious and very easy to make. Used tinned peppers instead of frozen, as I always have them in my pantry, but otherwise I followed the recipe. Very nice!

chickens82's picture

Yum! I grilled 2 peppers, pealed the skin off and chopped instead of using frozen. Also I used chopped tomatoes with olives and a couple shakes of crushed chillies, plus some pre grilled courgette and fried leeks. Other than that I followed the recipe. Recommended!

andrewnorfolk's picture
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Fast, easy, and oh so tasty :)

002889's picture
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Made this but ended up pretty much turning it into a paella...I added some chicken, prawns, paprika and black olives and it was absolutely delicious! Everyone in the family loved it - definately making it again with the alterations :)

da_winska's picture
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I went with some previous reviews and added tsp of sugar, chorizo, 2 tsp of Harissa paste, oregano and grilled two peppers in the oven. Finished off with Parmesan on top.
Better half loved it!

katefrances's picture
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Really enjoyed this quick and easy midweek supper. i roasted regular peppers first which worked well. i agree that a pinch of chilli would make this even better, just to give a little kick. Really impressive cheap and easy dish though.

katyb75's picture

Enjoyed very much. I softened the peppers with the onion rather than use roasted. I also added some paprika and cayenne pepper as well as capers.

nelsta76's picture
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Love this and so easy to make

9791georgina's picture
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This is really easy to make and very tasty. I have made it a couple of times but have made a few amendments to the recipe: I use fresh peppers, which I just fry with the onion; add a teaspoon of sugar to the chopped tomatoes; and add sundried tomatoes too.

katyb75's picture

Very nice, however made slightly differently.

Used fresh peppers - next time if I have time will roast first but if not worked perfectly fine. Also added garlic when cooking the onion and added some cayenne pepper when added the tomato. Threw in a handful of capers at the end.

alice-x-x's picture
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Lovely risotto, I added oregano, chilli flakes and ham to the recipe to give it an extra kick. Think it will become a favourite.

surferliv's picture
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Made this recipe three times now and it was ace every time! First made with tinned roasted peppers, tinned sun dried tomatoes and chorizo. Second was the same but with panchetta instead and third was the with chorizo and chicken - definitely the best! Very tasty easy recipe!

lolaypop's picture
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Delicious and easy! I added 300g of red pepper instead of 200g, and then added about 1tbsp of paprika - lovely!

jacquidraper's picture
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So simple and if you use your timer in your oven this can be prepared in the morning and ready when you come home from work. I used a large fresh pepper instead of the frozen ones. Same amount of water etc but increased the time as the stock had gone cold after I had prepared it in the morning. Plenty of freshly ground pepper and the shaving of cheese just finished it off nicely.

cebryder's picture
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went with chicken stock rather than veg, and chucked in some peas and bacon to 'beef' it up, but i liked it, it was quick and easy and stuff you have laying about, will make again

redhorse's picture
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definitely needs another ten mins cooking time. and possibly add some garlic or chilli for more taste. i used fresh peppers and it worked well.

velvetelvis's picture
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Worked really well, I added mushrooms, cherry tomatoes, chili powder and garlic, would have been ready after 25 minutes, but we ended up eating late, so cooked for almost double that! But was perfect.

sascha's picture

I've become a real convert to 'oven baking' my risotto's since this recipe. I put some italian herbs in (dried mixed, or oregano). I also squeeze a clove of garlic and liquidize the tinned tomatos. So easy.

kendricklj's picture
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Absolutely delicious! I added chilli, garlic, basil and chorizo, will definately become a mid-week favourite!

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