Oven-baked red pepper risotto

Oven-baked red pepper risotto

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(77 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


  • 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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3rd Jul, 2012
Made this recipe three times now and it was ace every time! First made with tinned roasted peppers, tinned sun dried tomatoes and chorizo. Second was the same but with panchetta instead and third was the with chorizo and chicken - definitely the best! Very tasty easy recipe!
6th Jun, 2012
Delicious and easy! I added 300g of red pepper instead of 200g, and then added about 1tbsp of paprika - lovely!
17th Jan, 2012
So simple and if you use your timer in your oven this can be prepared in the morning and ready when you come home from work. I used a large fresh pepper instead of the frozen ones. Same amount of water etc but increased the time as the stock had gone cold after I had prepared it in the morning. Plenty of freshly ground pepper and the shaving of cheese just finished it off nicely.
25th Oct, 2011
went with chicken stock rather than veg, and chucked in some peas and bacon to 'beef' it up, but i liked it, it was quick and easy and stuff you have laying about, will make again
5th Apr, 2011
definitely needs another ten mins cooking time. and possibly add some garlic or chilli for more taste. i used fresh peppers and it worked well.
7th Mar, 2011
Worked really well, I added mushrooms, cherry tomatoes, chili powder and garlic, would have been ready after 25 minutes, but we ended up eating late, so cooked for almost double that! But was perfect.
sascha's picture
4th Mar, 2011
I've become a real convert to 'oven baking' my risotto's since this recipe. I put some italian herbs in (dried mixed, or oregano). I also squeeze a clove of garlic and liquidize the tinned tomatos. So easy.
5th Feb, 2011
Absolutely delicious! I added chilli, garlic, basil and chorizo, will definately become a mid-week favourite!
22nd Jan, 2011
delicious (used fresh red peppers and canned plum tomatoes and lots of herbs and spices) but it took a whole hour in the oven and even then the rice wasn't evenly cooked so will probably cook it on the hob next time.
11th Jan, 2011
This has too be one of my favourite recipes, l do add quite alot of ground pepper, but everybody loves it, and it is excellent as a cold rice for a pack lunch, and easily adapted if your a slimming world member.


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