Oven-baked red pepper risotto
Calorie controlled cooking spray
1 medium, finely chopped
1 clove(s), finely chopped
Arborio rice, dry
Roasted Red Peppers in brine, drained
150 g, drained weight
1 can(s), large, chopped
Vegetable stock cube(s)
1 cube(s), to make 450ml stock
75 g, torn
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a medium nonstick 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 cook for a further 1 minute.
- Add the rice and cook, stirring, for 1 minute, then stir in the red peppers, tomatoes and 375ml of the vegetable stock. Bring to the boil, then cover and transfer to the oven. Bake for 20-25 minutes, until the rice is tender and the liquid is completely absorbed.
- Remove from the oven, add the remaining 75ml 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.