Oven-baked red pepper risotto

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• Beth

  05 October 2008

  Beth rated and commented on this recipe

  

  I thought the tomato was a bit sharp on this - could do with a tsp of sugar maybe to soften it.

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• Mike

  06 October 2008

  Mike rated and commented on this recipe

  

  Made this last night as a Sunday supper. It was a slightly bland in taste - I feel it needs a little more flavour such as some chilli (fresh or crushed). I plan to make a non-vegetarian version and include some chorizo (or some other spicy sausage) to add more depth to the flavour.

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• Kamar

  06 October 2008

  Kamar rated and commented on this recipe

  

  I made it on Saturday evening, quick and easy. I have added some Hungarian paprika and mixed frozen peppers instead of the roasted ones. A good parmesan makes the whole difference!

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• Anna

  06 October 2008

  Anna rated and commented on this recipe

  

  I roasted some fresh peppers before adding and added extra tomatoes. I found it easy and quite tasty for a midweek supper.

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• Krissy

  20 October 2008

  Krissy rated and commented on this recipe

  

  i really really enjoyed this. As suggested above I added a teaspoon of sugar to help bring out the sweetness of the tomatoes. I used mixed frozen peppers and added chooped up salami and chilli flakes. Next time I will add some garlic as well. The only thing I found was that I had to add ten minutes to the cooking time as the rice wasn't cooked after 25. Would definitely recommend adding the parmesan.

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• Plattl82

  10 November 2008

  Plattl82 commented on this recipe

  We love this but add chorizo and some chili flakes for a kick! We also used some good quality jarred roasted peppers and finished off with the parmesean as you would for a regular risotto!

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• karen hirst

  10 November 2008

  karen hirst rated and commented on this recipe

  

  Fantastic recipe, so easy. I replaced the frozen peppers with Peppers marinated in oil and used some of the oil out of the jar to saute the onions in. I also added a bag of baby spinach leaves right at the end and stirred them through.

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• Kernow Cook

  10 November 2008

  Kernow Cook rated and commented on this recipe

  

  I love this recipe! I have always just used 2 fresh peppers cut up into inch cubes and fried after the onion. Def better with the wine and a good handful of parmesan cheese stirred through at the end.

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• Fiona

  13 November 2008

  Fiona rated and commented on this recipe

  

  Wonderful!!!! I made it slightly different....I fried some garlic before the onion, used some pancetta cubes, fresh red peppers cut into cubes, and Beef stock instead of Vegetable stock. My husband devoured it in a few minutes.. i suggest u use white wine.

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• Evenstar

  14 November 2008

  Evenstar rated and commented on this recipe

  

  This was nice, although maybe just a little bit bland...I was naughty and stirred in a little cream which made it absolutely yummy! Also, it took much longer than 25 minutes to cook for me. I'd make it again though.

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• Liz

  14 November 2008

  Liz rated and commented on this recipe

  

  Lovely creamy texture. Used fresh peppers and fried with the onions. Also added sundried tomato paste and some sugar to bring out the flavour of the tomatoes. Served with thick shavings of good quality parmesan - delicious!

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• Naomibrook

  10 December 2008

  Naomibrook rated and commented on this recipe

  

  Really liked this variation of rissoto, using tomatoes. gives it a lighter taste and makes it easier for a 'storecuboard' meal. I've given it 4 stars just because its not an overwhelming taste sensation but it is definitely a midweek meal fave now.

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• Tiny

  29 December 2008

  Tiny rated and commented on this recipe

  

  Saw this in the magazine & thought I would give it a try as a relief from Chrismas food! Iused fresh peppers which I roasted with olive oil & then used the oil to fry the onions in. I also added a handful of frozen peas near the end of the cooking time & stirred in some left over ham (from the Christmas joint & cut into small cubes) with the parsley & used plenty of parmesan. The result was delicious & a hit with the other half who has requested it again! Very quick, very easy with little preparation & very tasty!

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• Goldmoon

  03 January 2009

  Goldmoon commented on this recipe

  Tasted lovely, especially with kabanos, but barely cooked at all in the oven - had to cook for a further 20 minutes on the hob. I'd advise anyone to just cook it on the hob in the first place!

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• cherie202

  04 January 2009

  cherie202 rated and commented on this recipe

  

  Definitely quick and easy, but I found it a bit bland. Might try some of the additions suggested by others next time.

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• purpleraine

  08 January 2009

  purpleraine commented on this recipe

  Loved it - agreed a bit bland but some good ideas to liven it up. I have cooked this 3 or 4 times now and always cook for around 40 mins - stir a couple of times and seems to be fine - fresh cherry tomatoes are a nice addition. Much easier than having to stand and stir for ages!!

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• Nicky R

  13 January 2009

  Nicky R rated and commented on this recipe

  

  Have just started a low fat diet and I fried the onion in fry light rather than using the oil. The whole family enjoyed this and didn't even realise that they were counting calories with me! A great mid week meal.

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• Gemma

  16 January 2009

  Gemma rated and commented on this recipe

  

  The flavours were pleasant in this but 25 minutes in the oven was nowhere near enough - I put this back on the hob for another 15 minutes or so. I also added a little more fluid because it was too dry. I used chicken stock and served this with the parmesan but I also out a dish of feta cheese out as a test - it was lovely! We also thought it would be nice with either chorizo or bacon/pancetta through this. I will make it again, but with my amendments.

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• Gemma

  16 January 2009

  Gemma commented on this recipe

  The flavours were pleasant in this but 25 minutes in the oven was nowhere near enough - I put this back on the hob for another 15 minutes or so. I also added a little more fluid because it was too dry. I used chicken stock and served this with the parmesan but I also out a dish of feta cheese out as a test - it was lovely! We also thought it would be nice with either chorizo or bacon/pancetta through this. I will make it again, but with my amendments.

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• KEL'S RECIPE

  19 January 2009

  KEL'S RECIPE rated and commented on this recipe

  

  My partner cooked this for me for when I got home from work, we've only ever had Risotto cooked on the hob, the texture of the rice when cooked in the oven. It was so soft and yummy. I thought it was quite sweet and it was like it needed something to equal out the flavours, but overall a brilliant job Edd!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Vegetarian, Egg-free, Low-fat

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)

PER SERVING

334 kcalories, protein 9.0g, carbohydrate 70.0g, fat 4.0 g, saturated fat 1.0g, fibre 0.0g, sugar 9.0g, salt 1.36 g

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