Oven-baked Red Pepper Risotto
This hearty risotto recipe is a flavorful and comforting dish that will warm both body and soul. With a blend of savory roasted peppers, aromatic onions, and creamy rice cooked to perfection, this dish is sure to become a favorite in your kitchen. The addition of white wine adds a touch of sophistication to this simple yet satisfying meal. Garnish with fresh parsley and a sprinkle of Parmesan for a delightful finishing touch. Gather your ingredients and let's start cooking!
— Constant Cookbook
Ingredients
- 1 tbsp oil
- 1 onion , chopped
- 300g risotto rice
- 100ml white wine (optional, or use more stock)
- 400g can chopped tomatoes
- 200g frozen roasted peppers
- 500ml vegetable stock
- handful flat-leaf parsley , chopped
- parmesan , to serve (optional)
Instructions
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 334 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 70 grams carbohydrates
- Sugar Content: 9 grams sugar
- Protein Content: 9 grams protein
- Sodium Content: 1.36 milligram of sodium
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