Oven-Baked Red Pepper Risotto |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great tasting risotto without the fuss of stirring! 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.
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