Oven-baked red pepper risotto
10
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This delicious, fuss-free baked risotto takes just a few minutes to prepare.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Garlic
1 clove(s)
Arborio rice, dry
275 g
Roasted red peppers in brine, drained
150 g, drained weight
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s)
Light Mozzarella
75 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.