Oven-baked red pepper risotto

Oven-baked red pepper risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
andrewritchie1985
2nd Aug, 2010
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
jenny3704
21st Jul, 2010
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!
anniestar
15th Jun, 2010
5.05
Fantastic. Needed something very quick and tasty. This hit the spot. Will be making this again.
jennybarton
12th Jun, 2010
5.05
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
metalzombie
24th May, 2010
4.05
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.
elforshaw
5th May, 2010
4.05
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.
wackijacki28
28th Apr, 2010
4.05
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!
karene
21st Apr, 2010
1.05
Not going to be one of my favourites, sadly. Tried all the added ingredients suggested in other comments but still lacked the wow factor.
lesleyb83
12th Dec, 2009
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
mrsdewal
7th Oct, 2009
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?