Oven-baked red pepper risotto

Oven-baked red pepper risotto

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(70 ratings)

Prep: 5 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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

    Parmesan

    parm-ee-zan

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

Method

  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, questions and tips

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lolaypop
6th Jun, 2012
5.05
Delicious and easy! I added 300g of red pepper instead of 200g, and then added about 1tbsp of paprika - lovely!
jacquidraper
17th Jan, 2012
4.05
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.
cebryder
25th Oct, 2011
4.05
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
redhorse
5th Apr, 2011
3.05
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.
velvetelvis
7th Mar, 2011
5.05
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.
sascha's picture
sascha
4th Mar, 2011
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.
kendricklj
5th Feb, 2011
5.05
Absolutely delicious! I added chilli, garlic, basil and chorizo, will definately become a mid-week favourite!
carolineb
22nd Jan, 2011
4.05
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.
nonstopcook
11th Jan, 2011
5.05
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.
kirsteng
30th Oct, 2010
4.05
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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