Oven-baked red pepper risotto

Oven-baked red pepper risotto

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(61 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Egg-free

Nutrition: per serving

  • kcal334
  • fat4g
  • saturates1g
  • carbs70g
  • sugars9g
  • fibre0g
  • protein9g
  • salt1.36g
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  • 1 tbsp oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 100ml white wine (optional, or use more stock)
  • 400g can chopped tomato
  • 200g frozen roasted pepper
  • 500ml vegetable stock
  • handful flat-leaf parsley, chopped
  • Parmesan, to serve (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (74)

creepy_sheep's picture

This is useful as a recipe base, for rice to liquid ratio, method and timings, but I think I will always want to add some extras, unless I use this as a side dish. This time it was garlic, smoked paprika and some pan-fried prawns, along with using marinated roasted peppers from a jar, instead of frozen ones.

Anna.Jane's picture

I quite like this recipe as a base for adding other flavours too, as many others seem to have done.

I omitted the white wine because we didn't have any, and added a bit of chilli powder, and pepper. I also roasted my own peppers and put them in, and added a tomato (for no other reason other than we had one in the fridge). Can't wait to try it again and add fridge left overs!

Martina14's picture

Very blend, not tasty and wouldn't recommend.

bryonyann's picture

Cooked this for supper tonight, added garlic, chili flakes, chicken, oregano, basil & sun-dried tomato. Substituted chicken stock for veg and fresh peppers instead of frozen. Served with toasted rustic bread rubbed with garlic and a nice glass of Rioja, yum. Cooked it for 35 mins & then let it stand for another 5.

MargotLescargot's picture

Love this recipe. It's now part of my regular repertoire. I just add tinned mixed beans and some black olives when it's nearly baked to add a bit of extra flavour.

lydiamary's picture

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

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

Fast, easy, and oh so tasty :)

002889's picture

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

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

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

Love this and so easy to make

9791georgina's picture

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

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

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

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

jacquidraper's picture

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.


Questions (2)

XVX's picture

I wondered if this risotto is freezable and if so how would I safely defrost and re-heat it again? Thank you. X

goodfoodteam's picture

Hi there. Freeze once cooled, then defrost at room temperature, once defrosted reheat until piping hot in a small pan with a splash of extra stock or water, thanks.

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