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Oven-baked capsicum risotto

Oven-baked capsicum risotto

Total Time
45 min
10 min
35 min
Quickly prepped and oven-baked for minimum fuss, this tasty risotto is one to add to your midweek menu plan.


Brown onion

1 medium, finely chopped


1 clove(s), finely chopped

Arborio rice

1 cup(s), (200g)

Roasted capsicum, not in oil

150 g, drained, cut into thin strips

Canned diced tomatoes

1 400g can

Vegetable stock cube

1 individual, gluten-free variety, (to make 1⅓ cups (330ml) of hot vegetable stock)


70 g, torn

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a deep ovenproof frying pan or flameproof casserole dish with oil and heat over medium heat. Cook onion for 3–4 minutes, stirring occasionally, until starting to soften. Add garlic and cook, stirring, for a further 1 minute.
  2. Add rice and cook, stirring, for 1 minute. Stir in capsicum, tomatoes and 1 cup (250 ml) vegetable stock. Bring to the boil. Bake, covered, for 20–25 minutes, until rice is tender and liquid is absorbed.
  3. Add remaining stock and three–quarters of the bocconcini and stir until cheese is melted. Cover and stand for 5 minutes. Season with salt and pepper. Scatter over remaining bocconcini and parsley to serve.