Oven-baked red pepper risotto

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 334
  • fat 4g
  • saturates 1g
  • carbs 70g
  • sugars 9g
  • fibre 0g
  • protein 9g
  • salt 1.36g


  • 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)


Use up leftovers - Red risotto cakes with bacon
Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.


  1. 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.

  2. Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

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