Oven Baked Red Pepper Risotto

Oven Baked Red Pepper Risotto

An extremely easy, healthy and vegetarian risotto recipe!
cooking time imageCooking time - 35 mins
serves imageServes - 4

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 300g/1.5 cups risotto rice
  • 100ml/3.4fl. oz white wine (optional, or use more stock)
  • 400g/1 can chopped tomatoes
  • 200g/1 1/3 cups roasted peppers
  • 500ml/17.5fl. oz vegetable stock
  • Salt and pepper, to taste
  • Parsley, to taste
  • Parmesan, (optional)

Method

  • Preheat oven to 180°C.
  • Heat the oil in your Whatever 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. Pour in the chopped tomatoes, roasted peppers and vegetable stock.
  • Pour in the chopped tomatoes, roasted peppers, vegetable stock and white wine.
  • Cover and bake in the oven for 30 minutes until the rice is tender and creamy.
  • Once ready, season with salt, pepper, parsley and parmesan.

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 300g/1.5 cups risotto rice
  • 100ml/3.4fl. oz white wine (optional, or use more stock)
  • 400g/1 can chopped tomatoes
  • 200g/1 1/3 cups roasted peppers
  • 500ml/17.5fl. oz vegetable stock
  • Salt and pepper, to taste
  • Parsley, to taste
  • Parmesan, (optional)

Method

  • Preheat oven to 180°C.
  • Heat the oil in your Whatever 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. Pour in the chopped tomatoes, roasted peppers and vegetable stock.
  • Pour in the chopped tomatoes, roasted peppers, vegetable stock and white wine.
  • Cover and bake in the oven for 30 minutes until the rice is tender and creamy.
  • Once ready, season with salt, pepper, parsley and parmesan.

[featured-products product1="the-whatever-pan" product2="bamboo-slotted-spatula"]

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