Oven-baked red pepper risotto

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• wackijacki28

  28 April 2010

  wackijacki28 commented on this recipe

  I cooked this and it was lovely, added oregano for more flavouring. I found it took nearly 2 hours in the oven to cook, nowhere near the 25 mins, as mentioned above. Nonetheless, I'd make it again!

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• emma

  05 May 2010

  emma rated and commented on this recipe

  

  I made the risotto cakes today with my leftovers. I used garlic pitta breadcrumbs. They were a bit crumbly but good with salmon and a rocket salad. My boyfriend loved them too.

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• MetalZombie

  24 May 2010

  MetalZombie rated and commented on this recipe

  

  I added garlic to the onions when frying them and also added some sugar and Tescos Italian herbs after adding the tomatoes. I also used raw peppers instead of roasted. The rice was lovely and soft. I also left it in the oven for 35 minutes. A really yummy and easy recipe that I will make againa and again. Am going to try it next time with some chorizo and cherry tomatoes.

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• J.B

  12 June 2010

  J.B rated and commented on this recipe

  

  I love this recipie! Even though it says to bake it in the oven I still make it on the hob as it is extra creamy. Also I usually add a dollop of red pesto too as it adds to the falvour. I usually shop at sainsbury's and I can never find frozen peppers so I use frozen griddles ones insted!- YUMMY

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• annieboo

  15 June 2010

  annieboo rated and commented on this recipe

  

  Fantastic. Needed something very quick and tasty. This hit the spot. Will be making this again.

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• Jen

  21 July 2010

  Jen commented on this recipe

  This is absolutely delish! I made it last night and my husband finished every last grain of rice! I didn't use wine, just extra veg stock. It didn't need the wine in this recipe, we didn't miss it at all and I make a lot of risottos. I added a good teaspoon of Paprika and a tin of chopped tomatoes with chilli. I also used 4 fresh peppers (2 red, 1 green and 1 yellow) and chopped them into small chunks and roasted them in the oven with a spray of oil for 20 minutes first. Then before serving, I mixed in 25g of grated parmasan instead of having the shavings on top. This is definately going to be a weekly favourite in our house, my husband has already asked when I would be making this again. I love how easy it is to make, you don't have to stand stirring it like normal risottos, just bang it in the oven and set a timer for 35 mins and forget about it, my kind of cooking!

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• AndrewRitchie1985

  02 August 2010

  AndrewRitchie1985 commented on this recipe

  I am in two minds about this dish. It is tasty enough but it is definitely lacking something. As others have suggested I may try adding a meat element if I try it again. I am also not convinced of the merits of oven baking the dish as this seems to have left the rice unevenly cooked with some cooked perfectly and some still distinctly al dente. If I try this again I will cook it as a normal risotto and add the meat element. some added seasoning would also not go amiss

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• Kirsten

  30 October 2010

  Kirsten rated and commented on this recipe

  

  I really enjoyed this, I did add chilli flakes and glad I did as it would have been bland otherwise. I thought the cooking time was fine after 25 mins in the oven the rice was a perfect consistency. I cannot get over how easy it was either.

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• STR512

  05 November 2010

  STR512 commented on this recipe

  peng

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• Jo clarke

  11 January 2011

  Jo clarke rated and commented on this recipe

  

  This has too be one of my favourite recipes, l do add quite alot of ground pepper, but everybody loves it, and it is excellent as a cold rice for a pack lunch, and easily adapted if your a slimming world member.

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• caroline

  22 January 2011

  caroline rated and commented on this recipe

  

  delicious (used fresh red peppers and canned plum tomatoes and lots of herbs and spices) but it took a whole hour in the oven and even then the rice wasn't evenly cooked so will probably cook it on the hob next time.

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• Luci

  05 February 2011

  Luci rated and commented on this recipe

  

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

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• Sascha

  04 March 2011

  Sascha commented on this recipe

  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.

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• velvetelvis

  07 March 2011

  velvetelvis rated and commented on this recipe

  

  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.

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• mollymango

  11 March 2011

  mollymango rated this recipe

  

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• redhorse

  05 April 2011

  redhorse rated and commented on this recipe

  

  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.

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• cestocker

  25 October 2011

  cestocker rated and commented on this recipe

  

  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

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• Jacqui

  17 January 2012

  Jacqui rated and commented on this recipe

  

  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.

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• LMP

  06 June 2012

  LMP rated and commented on this recipe

  

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

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• SurferLiv

  03 July 2012

  SurferLiv rated and commented on this recipe

  

  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!

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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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