Oven-Baked Red Pepper Risotto Recipe

Looking for an easy Oven-baked red pepper risotto recipe? Learn how to make Oven-baked red pepper risotto using healthy ingredients.


Submitted by janineclark

Makes 4 servings



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

Recipe Ingredients for Oven-baked red pepper risotto

1 tbsp Olive Oil
1 medium (2-1/2" dia) Onions
300 grams Risotto Rice Arborio Grain
1 fl oz Wine, Table, White
400 grams Tomatoes
2 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, Sweet, Red
1 Cube Vegetable Stock Cubes
1/4 cup Parsley

Recipe Directions for Oven-baked red pepper risotto

  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.

Categories

Main Dish

Nutrition Facts
Serving Size 277.7g
Amount Per Serving
Calories
335
Calories from Fat
33
% Daily Value*
Total Fat
3.7g
6%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
6mg
0%
Potassium
192mg
5%
Total Carbohydrates
70.2g
23%
Dietary Fiber
1.8g
7%
Sugars
3.8g
Protein
7.0g
Vitamin A 44% Vitamin C 138%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
C-
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Contains alcohol
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