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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30th Oct, 2010
I really enjoyed this, I did add chilli flakes and glad I did as it would have been bland otherwise. I thought the cooking time was fine after 25 mins in the oven the rice was a perfect consistency. I cannot get over how easy it was either.
2nd Aug, 2010
I am in two minds about this dish. It is tasty enough but it is definitely lacking something. As others have suggested I may try adding a meat element if I try it again. I am also not convinced of the merits of oven baking the dish as this seems to have left the rice unevenly cooked with some cooked perfectly and some still distinctly al dente. If I try this again I will cook it as a normal risotto and add the meat element. some added seasoning would also not go amiss
21st Jul, 2010
This is absolutely delish! I made it last night and my husband finished every last grain of rice! I didn't use wine, just extra veg stock. It didn't need the wine in this recipe, we didn't miss it at all and I make a lot of risottos. I added a good teaspoon of Paprika and a tin of chopped tomatoes with chilli. I also used 4 fresh peppers (2 red, 1 green and 1 yellow) and chopped them into small chunks and roasted them in the oven with a spray of oil for 20 minutes first. Then before serving, I mixed in 25g of grated parmasan instead of having the shavings on top. This is definately going to be a weekly favourite in our house, my husband has already asked when I would be making this again. I love how easy it is to make, you don't have to stand stirring it like normal risottos, just bang it in the oven and set a timer for 35 mins and forget about it, my kind of cooking!
15th Jun, 2010
Fantastic. Needed something very quick and tasty. This hit the spot. Will be making this again.
12th Jun, 2010
I love this recipie! Even though it says to bake it in the oven I still make it on the hob as it is extra creamy. Also I usually add a dollop of red pesto too as it adds to the falvour. I usually shop at sainsbury's and I can never find frozen peppers so I use frozen griddles ones insted!- YUMMY
24th May, 2010
I added garlic to the onions when frying them and also added some sugar and Tescos Italian herbs after adding the tomatoes. I also used raw peppers instead of roasted. The rice was lovely and soft. I also left it in the oven for 35 minutes. A really yummy and easy recipe that I will make againa and again. Am going to try it next time with some chorizo and cherry tomatoes.
5th May, 2010
I made the risotto cakes today with my leftovers. I used garlic pitta breadcrumbs. They were a bit crumbly but good with salmon and a rocket salad. My boyfriend loved them too.
28th Apr, 2010
I cooked this and it was lovely, added oregano for more flavouring. I found it took nearly 2 hours in the oven to cook, nowhere near the 25 mins, as mentioned above. Nonetheless, I'd make it again!
21st Apr, 2010
Not going to be one of my favourites, sadly. Tried all the added ingredients suggested in other comments but still lacked the wow factor.
12th Dec, 2009
this was so tasty...i added courgette and i used fresh yellow peppers and a few red peppers from a jar.... i also added cherry toms about 5 mins before serving....lovley.....would be nice with some chicken in but a lovely veggie meal


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