Oven-baked Red Pepper Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (390°F), 180°C (355°F), gas mark 6. Mist a medium non-stick ovenproof frying pan or flameproof casserole with cooking spray and cook the onion over a medium heat for 6-8 minutes, stirring occasionally until starting to soften. Add the garlic and chilli flakes and cook for a further 1 minute.

Step 2

Add the rice and cook, stirring for 1 minute, then stir in the red peppers, tomatoes, and 375ml of the vegetable stock. Bring to a boil, then cover and transfer to the oven. Bake for 20-25 minutes, until the rice is tender and the liquid is completely absorbed.

Step 3

Remove from the oven, add the remaining stock and three-quarters of the mozzarella and stir until the cheese is melted. Season and top with the remaining mozzarella. Serve seasoned with freshly ground black pepper.