Oven-Baked Red Pepper Risotto

Name: Oven-Baked Red Pepper Risotto
Ingredients: 1 tablespoon oil; 1 onion, chopped; 10 ounces risotto rice; 1 cup white wine; 14 ounces chopped tomatoes; 8 ounces roasted red peppers; 2 cups vegetable broth; salt and pepper; 1 ounce flat leaf parsley, chopped; parmesan cheese, to serve

10 ingredients

6 steps

Ingredients

1 tablespoon oil
1 onion, chopped
10 ounces risotto rice
1 cup white wine
14 ounces chopped tomatoes
8 ounces roasted red peppers
2 cups vegetable broth
salt and pepper
1 ounce flat leaf parsley, chopped
parmesan cheese, to serve

Directions

1

Heat the oven to 400°F.
2

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 minute more.
3

Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
4

Cover and bake in the oven for 25 mins until the rice is tender and creamy.
5

Stir in the remaining broth and parsley.
6

Serve sprinkled with parmesan if you like.