Oven-baked red pepper risotto

Oven-baked red pepper risotto

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(71 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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ckeatinge
11th Mar, 2009
4.05
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!
chloec271
11th Mar, 2009
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
emmagotz
3rd Mar, 2009
2.05
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.
j3nzii
20th Feb, 2009
it was very yummy i added some halfed fresh tomatoes as well, very nice would make again
tarajune1996
5th Feb, 2009
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.
seren1980
4th Feb, 2009
4.05
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.
kelliemarie
19th Jan, 2009
4.05
My partner cooked this for me for when I got home from work, we've only ever had Risotto cooked on the hob, the texture of the rice when cooked in the oven. It was so soft and yummy. I thought it was quite sweet and it was like it needed something to equal out the flavours, but overall a brilliant job Edd!
GVB
16th Jan, 2009
3.05
The flavours were pleasant in this but 25 minutes in the oven was nowhere near enough - I put this back on the hob for another 15 minutes or so. I also added a little more fluid because it was too dry. I used chicken stock and served this with the parmesan but I also out a dish of feta cheese out as a test - it was lovely! We also thought it would be nice with either chorizo or bacon/pancetta through this. I will make it again, but with my amendments.
GVB
16th Jan, 2009
3.05
The flavours were pleasant in this but 25 minutes in the oven was nowhere near enough - I put this back on the hob for another 15 minutes or so. I also added a little more fluid because it was too dry. I used chicken stock and served this with the parmesan but I also out a dish of feta cheese out as a test - it was lovely! We also thought it would be nice with either chorizo or bacon/pancetta through this. I will make it again, but with my amendments.
nicolarogers
13th Jan, 2009
4.05
Have just started a low fat diet and I fried the onion in fry light rather than using the oil. The whole family enjoyed this and didn't even realise that they were counting calories with me! A great mid week meal.

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