Oven-baked Red Pepper Risotto

Name: Oven-baked Red Pepper Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: · 1 onion – finely chopped; · 275g risotto rice; · 150g roasted red pepper in brine – drained and cut into thin strips; · 1 x 400g tin chopped tomatoes; · 75 light mozzarella - torn; · Calorie controlled cooking spray; · 1 garlic clove – finely chopped; · 1 tsp chilli flakes; · 450 vegetable stock, made from 1 vegetable stock cube

3 steps

Prep:5minCook:35min

Updated at: Thu, 17 Aug 2023 03:10:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1714.3 kcal (86%)

Total Fat22.9 g (33%)

Carbs323.1 g (124%)

Sugars156 g (173%)

Protein74.1 g (148%)

Sodium82885.3 mg (4144%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

finely chopped

275grisotto rice

150groasted red pepper in brine

drained and cut into thin strips

1 x 400gtin chopped tomatoes

1 tspchilli flakes

450vegetable stock

made from 1 vegetable stock cube

Instructions

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.

OvenPreheat

CooktopHeat

Frying Pan

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.

CooktopHeat

OvenHeat

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.