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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7th Oct, 2009
I made this for my family the other day and they all really enjoyed it. I used fresh peppers and roasted them under the grill a little and then cut them up into chunks instead of using frozen. Went really well with Green beans with griddled tomatos.
27th Sep, 2009
this ws delicious!!! a real crowd pleased. i added a tsp of sugar as suggested, and used chopped tomatoes with basil. i need a little longer cooking time-but well worth the wait. will be now a regular in our house!!!
10th Sep, 2009
I used oven roasted tomatoes with garlic & thyme along with a red pepper. The parmesan is a must!
5th Sep, 2009
Great easy recipe. I added chorizo and garlic too, was a delicious family meal.
27th Aug, 2009
The flavours are really nice in this, we made it as a normal risotto on the hop but the tamoto and red perpper flavours worked really well
15th Aug, 2009
This is a great easy risotto and I cook it regularly. I don't use roasted peppers, I just chop up fresh and it works brilliantly. It can be a bit bland though without the parmesan so I usually add some smoked sausage and creme fraiche to give it a boost. It also makes a brilliant Monday night supper to use up roast chicken from Sunday and any veg or mushrooms that need using up. Just chuck it in with the tomatoes and you've got a brilliant hearty risotto.
18th Jun, 2009
I've made this twice now, the first time just as the recipe stated above which was nice, but the second time I added 100g chopped chorizo and 1 tsp of chilli powder to the onions and a tsp of sugar to the tomatoes and stock. I didn't have a problem with it cooking in the oven at all, everyone's ovens do vary though. For some reason my computer won't let me rate the recipe so I'll say 4 stars now!!
1st Jun, 2009
Tasted before serving and found a bit bland so stirred in some finely chopped salami - much better.
25th Apr, 2009
This is a nice, quick, cheap mid-week meal, but can be a little bland
21st Apr, 2009
I made this last night and my kids loved it, i roasted my own peppers and added chorizo and chilli flakes it was alright id make it again.


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