Oven-baked red pepper risotto

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Results 21-40

• seren1980

  04 February 2009

  seren1980 rated and commented on this recipe

  

  Having read some of the earlier suggestions, I added a couple of cloves of garlic with the onion and a slug of good balsamic vinegar with the tomatoes which adds a wonderful sweet richness and meant no sugar was required. Also added some dried oregano before putting in the oven. Finished with parmesan as suggested. A delicious midweek supper, and unlike some of the earlier posters did not have a problem with the oven timings.

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• Tara

  05 February 2009

  Tara commented on this recipe

  Fantastic recipe, my family really enjoyed it and it has become a regualr weekly meal !! Does taste better with the wine and also with fresh red peppers but handy to be able to use frozen ones as well.

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• j3nzii

  20 February 2009

  j3nzii commented on this recipe

  it was very yummy i added some halfed fresh tomatoes as well, very nice would make again

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• Emmy-Lou

  03 March 2009

  Emmy-Lou rated and commented on this recipe

  

  I pretty much took on board most of the suggestions - added some cherry toms, a spoonful of sugar, some dried chilli fakes and a little extra liquid. But still didn't enjoy it. It may just be a personal taste thing, but I won't be making it again.

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• chloe

  11 March 2009

  chloe commented on this recipe

  really delicious! I added green olives and salami! added lots of nice flavors! love risotto but haven't ever done it in the oven before - so much easier but just as yummy with a good creamy texture! Allow for more time tho - it took a little longer than 5mins prep! and it took about 40 mins in the oven! dead easy tho

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• Caroline

  11 March 2009

  Caroline rated and commented on this recipe

  

  I have made this a few times - but always with fresh home roasted red peppers (2 for a 2 people serving). It is best is with added chorizo... and I also add more herbs, usually some thyme and a little rosemary (as they are always available from the garden). I agree that the parmesan is essential!

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• Lyn

  14 April 2009

  Lyn rated and commented on this recipe

  

  I had some oven roasted peppers , courgettes and garlic to hand and have to agree with some of the other comments, it was too bland and needed something to bring out the flavours. Mine took a lot longer to cook in the oven as well

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• Essexfella

  21 April 2009

  Essexfella rated and commented on this recipe

  

  I made this last night and my kids loved it, i roasted my own peppers and added chorizo and chilli flakes it was alright id make it again.

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• Pixieloveheart

  25 April 2009

  Pixieloveheart rated and commented on this recipe

  

  This is a nice, quick, cheap mid-week meal, but can be a little bland

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• squirrel_pigeon

  01 June 2009

  squirrel_pigeon rated and commented on this recipe

  

  Tasted before serving and found a bit bland so stirred in some finely chopped salami - much better.

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• Lizzie

  18 June 2009

  Lizzie rated and commented on this recipe

  

  I've made this twice now, the first time just as the recipe stated above which was nice, but the second time I added 100g chopped chorizo and 1 tsp of chilli powder to the onions and a tsp of sugar to the tomatoes and stock. I didn't have a problem with it cooking in the oven at all, everyone's ovens do vary though. For some reason my computer won't let me rate the recipe so I'll say 4 stars now!!

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• Buffologist

  15 August 2009

  Buffologist rated and commented on this recipe

  

  This is a great easy risotto and I cook it regularly. I don't use roasted peppers, I just chop up fresh and it works brilliantly. It can be a bit bland though without the parmesan so I usually add some smoked sausage and creme fraiche to give it a boost. It also makes a brilliant Monday night supper to use up roast chicken from Sunday and any veg or mushrooms that need using up. Just chuck it in with the tomatoes and you've got a brilliant hearty risotto.

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• Khush

  27 August 2009

  Khush rated and commented on this recipe

  

  The flavours are really nice in this, we made it as a normal risotto on the hop but the tamoto and red perpper flavours worked really well

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• Frederike

  05 September 2009

  Frederike rated and commented on this recipe

  

  Great easy recipe. I added chorizo and garlic too, was a delicious family meal.

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• weeble cooks

  10 September 2009

  weeble cooks rated and commented on this recipe

  

  I used oven roasted tomatoes with garlic & thyme along with a red pepper. The parmesan is a must!

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• laureana

  27 September 2009

  laureana rated and commented on this recipe

  

  this ws delicious!!! a real crowd pleased. i added a tsp of sugar as suggested, and used chopped tomatoes with basil. i need a little longer cooking time-but well worth the wait. will be now a regular in our house!!!

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• Mrs DeWaL

  07 October 2009

  Mrs DeWaL commented on this recipe

  I made this for my family the other day and they all really enjoyed it. I used fresh peppers and roasted them under the grill a little and then cut them up into chunks instead of using frozen. Went really well with Green beans with griddled tomatos.

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• Lezzles

  12 December 2009

  Lezzles commented on this recipe

  this was so tasty...i added courgette and i used fresh yellow peppers and a few red peppers from a jar.... i also added cherry toms about 5 mins before serving....lovley.....would be nice with some chicken in but a lovely veggie meal

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• wackijacki28

  17 March 2010

  wackijacki28 rated this recipe

  

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• Karen E

  21 April 2010

  Karen E rated and commented on this recipe

  

  Not going to be one of my favourites, sadly. Tried all the added ingredients suggested in other comments but still lacked the wow factor.

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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 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, sugar 9g, salt 1.36 g

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