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Oven Baked Red Pepper Risotto

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Ingredients
  Oil 1 Tablespoon
  Onion 1 , chopped
  Risotto rice 10 Ounce (300 Grams)
  White wine/Use more stock 3 1⁄2 Fluid Ounce (100 Milliliter)
  Canned tomatoes 400 Gram
  Roasted peppers 8 Ounce, frozen (200 Gram)
  Vegetable stock 18 Fluid Ounce (500 Milliliter)
  Flat-leaf parsley 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1. Heat oven to 200C/fan 180C/gas 6.

MAKING
2) Heat the oil in an ovenproof pan.
3) Fry the onion for a few mins until softened.
4) Turn up the heat, add the rice, stir, then fry for 1 min more.
5) Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock.
6) Cover and bake in the oven for 25 mins until the rice is tender and creamy.
7) Stir in the remaining stock and parsley,.

SERVING
8) Season the risotto and scatter with Parmesan, if you like.
9) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pepper
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
4

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