Oven-baked red pepper risotto

30-60 minutes 4 servings 400 kcal or less chopped tomato chopped tomatoes easy recipe italian quick rice risotto risotto rice rissotto roasted pepper roasted peppers

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Ingredients

1 tbsp oil

1 onion, chopped

300g risotto rice

100ml white wine (optional, or use more stock)

400g can chopped tomato

200g frozen roasted pepper

500ml vegetable stock

handful flat-leaf parsley, chopped

parmesan, to serve (optional)

Method

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.