Oven-Baked Red Pepper Risotto Recipe

Name: Oven-Baked Red Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oven to 400u00b0F.
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.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon oil, 1 onion, chopped, 10 ounces risotto rice, 1 cup white wine, and more.

Yes, Oven-Baked Red Pepper Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Baked Red Pepper Risotto

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