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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10th Nov, 2008
Fantastic recipe, so easy. I replaced the frozen peppers with Peppers marinated in oil and used some of the oil out of the jar to saute the onions in. I also added a bag of baby spinach leaves right at the end and stirred them through.
10th Nov, 2008
We love this but add chorizo and some chili flakes for a kick! We also used some good quality jarred roasted peppers and finished off with the parmesean as you would for a regular risotto!
krissyb's picture
20th Oct, 2008
i really really enjoyed this. As suggested above I added a teaspoon of sugar to help bring out the sweetness of the tomatoes. I used mixed frozen peppers and added chooped up salami and chilli flakes. Next time I will add some garlic as well. The only thing I found was that I had to add ten minutes to the cooking time as the rice wasn't cooked after 25. Would definitely recommend adding the parmesan.
6th Oct, 2008
I roasted some fresh peppers before adding and added extra tomatoes. I found it easy and quite tasty for a midweek supper.
6th Oct, 2008
I made it on Saturday evening, quick and easy. I have added some Hungarian paprika and mixed frozen peppers instead of the roasted ones. A good parmesan makes the whole difference!
6th Oct, 2008
Made this last night as a Sunday supper. It was a slightly bland in taste - I feel it needs a little more flavour such as some chilli (fresh or crushed). I plan to make a non-vegetarian version and include some chorizo (or some other spicy sausage) to add more depth to the flavour.
5th Oct, 2008
I thought the tomato was a bit sharp on this - could do with a tsp of sugar maybe to soften it.


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