Risotto recipe for 4 people, takes only 30 mins; recipe has oil, onion, risotto rice, white wine, chopped tomato, roasted pepper, vegetable stock, flat-leaf parsley and parmesan.
Oven-baked red pepper risotto
Course: Risotto
Servings
4
servings
Prep time
5 mins
Ingredients
- Flat Leaf Parsley: handful flat-leaf parsley, chopped
- Parmesan: parmesan, to serve (optional)
- Onion: 1 onion, chopped
- Chopped Tomato: 400g can chopped tomato
- Vegetable Stock: 500ml vegetable stock
- Oil: 1 tbsp oil
- Risotto Rice: 300g risotto rice
- White Wine: 100ml white wine (optional, or use more stock)
- Roasted Pepper: 200g frozen roasted pepper
Directions
- 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.
- Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.
