Photo of Oven-baked red pepper risotto by WW

Oven-baked red pepper risotto

Points® value
Total Time
40 min
5 min
35 min
This delicious, fuss-free baked risotto takes just a few minutes to prepare.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely chopped


1 clove(s), finely chopped

Arborio rice, dry

275 g

Roasted red peppers in brine, drained

150 g, drained weight

Tinned Tomatoes

1 can(s), large, chopped

Vegetable stock cube

1 cube(s), to make 450ml stock

Light Mozzarella

75 g, torn


  1. 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.
  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 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.
  3. 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.


You could spice this dish up by adding 1 teaspoon of chilli flakes when you add the garlic to the pan.. Try serving with chopped fresh flat-leaf parsley and mixed salad leaves.