Oven-baked red pepper risotto

Oven-baked red pepper risotto

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(76 ratings)

Prep: 5 mins Cook: 30 mins


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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  • 1 tbsp oil
  • 1 onion, chopped



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


  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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9th Apr, 2020
Really good base, but i followed others advice and added to it for flavour. I used garlic, onion salt, lemon pepper and oregano for flavour. As I didn't have any wine, I used a couple of capfuls of cider vinegar for acidity. I used fresh tomatoes rather than tinned and upped the stock. I also added a handful of spinach. It was good enough to warrant seconds!!!!
1st Jun, 2017
Made this to use things in the fridge before I go away. I improvised a bit by adding garlic to the frying pan at first with the onions and I only had normal brown rice so used this with no issues. I also added spinach and tomatoes, it was absolutely delicious!
1st May, 2017
We love this recepie always goes down well with crusty bread. Plus you can adapt and add things this week I have added garlic and bacon. Yum yum.
creepy_sheep's picture
24th Jul, 2016
This is useful as a recipe base, for rice to liquid ratio, method and timings, but I think I will always want to add some extras, unless I use this as a side dish. This time it was garlic, smoked paprika and some pan-fried prawns, along with using marinated roasted peppers from a jar, instead of frozen ones.
23rd May, 2016
I quite like this recipe as a base for adding other flavours too, as many others seem to have done. I omitted the white wine because we didn't have any, and added a bit of chilli powder, and pepper. I also roasted my own peppers and put them in, and added a tomato (for no other reason other than we had one in the fridge). Can't wait to try it again and add fridge left overs!
6th Jul, 2015
Very blend, not tasty and wouldn't recommend.
2nd Feb, 2015
Cooked this for supper tonight, added garlic, chili flakes, chicken, oregano, basil & sun-dried tomato. Substituted chicken stock for veg and fresh peppers instead of frozen. Served with toasted rustic bread rubbed with garlic and a nice glass of Rioja, yum. Cooked it for 35 mins & then let it stand for another 5.
11th Jan, 2015
Love this recipe. It's now part of my regular repertoire. I just add tinned mixed beans and some black olives when it's nearly baked to add a bit of extra flavour.
31st Mar, 2014
A lovely colourful dish. I would echo other people in that I think it needs something extra - maybe chorizo/bacon/prawns. I was tempted to put a lot of parmesan on it! Maybe if you use a really good fresh stock that would be enough - I just used powdered. Frozen peppers is a fab idea - very economical, and I couldn't tell the difference!
16th Feb, 2014
Delicious and very easy to make. Used tinned peppers instead of frozen, as I always have them in my pantry, but otherwise I followed the recipe. Very nice!


5th May, 2014
I wondered if this risotto is freezable and if so how would I safely defrost and re-heat it again? Thank you. X
goodfoodteam's picture
13th May, 2014
Hi there. Freeze once cooled, then defrost at room temperature, once defrosted reheat until piping hot in a small pan with a splash of extra stock or water, thanks.
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