Name: Oven-baked red pepper risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp oil; 1 onion chopped; 300g risotto rice; 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)

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Oven-baked red pepper risotto

Oven-baked red pepper risotto

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.2 out of 5.90 ratingsRate

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An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Freezable

Egg-free

Vegetarian

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A star rating of 4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
1 onion

chopped
300g risotto rice
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)

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Nutrition: per serving

kcal334
fat4g
saturates1g
carbs70g
sugars9g
fibre0g
protein9g
salt1.36g

low

Method

step 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.
step 2

Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

RECIPE TIPS

USE UP LEFTOVERS - RED RISOTTO CAKES WITH BACON

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Recipe from Good Food magazine, October 2008

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A star rating of 4.2 out of 5.90 ratings

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