Oven-baked red pepper risotto

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Results 61-68

• alice_x

  09 August 2012

  alice_x rated and commented on this recipe

  

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

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• KtB

  12 October 2012

  KtB commented on this recipe

  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.

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• Georgina

  23 October 2012

  Georgina rated and commented on this recipe

  

  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.

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• Nelsta76

  26 November 2012

  Nelsta76 rated and commented on this recipe

  

  Love this and so easy to make

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• KtB

  31 December 2012

  KtB commented on this recipe

  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.

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• Kate

  20 February 2013

  Kate rated and commented on this recipe

  

  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.

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• DomDom

  16 March 2013

  DomDom rated and commented on this recipe

  

  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!

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• EmP13

  07 April 2013

  EmP13 rated and commented on this recipe

  

  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 :)

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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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