Photo of Oven-baked capsicum risotto by WW

Oven-baked capsicum risotto

PersonalPoints™ per serving
Total Time
40 min
5 min
35 min
Fast prep and oven-baked for minimum fuss, this tasty risotto is a great one to add to your midweek menu plan.



1 medium, finely chopped


1 clove(s), finely chopped

Rice, arborio, dry

1 cup(s), (200g)

Roasted capsicum, not in oil

150 g, cut into thin strips

Canned diced tomatoes

400 g, (1 x 400g can)

Vegetable stock cube

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


75 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 medium 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 (250ml) of 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.


Spice it up by adding 1 teaspoon dried chilli flakes with garlic in step 1. Transfer any leftover risotto to a reusable container, cover and freeze for up to 3 months. Defrost in the fridge overnight and reheat in a saucepan over low heat on the stovetop with a splash of water until thoroughly heated.