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Oven-baked red pepper risotto

Oven-baked red pepper risotto

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A star rating of 4.2 out of 5.82 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Egg-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal334
fat4g
saturates1g
carbs70g
sugars9g
fibre0g
protein9g
low insalt1.36g
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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)

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.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 4.2 out of 5.82 ratings
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