Meat Free Monday

Image: BBC Good Food

Image: BBC Good Food


I love making risotto – I enjoy standing over the stove, ladling spoonfuls of hot stock over the rice, watching as the texture changes and the dish comes to life. It does require patience and time though, and some days both of those are in short supply. When I’m having one of those days, I switch to an oven baked risotto and so here is a recipe for one of my healthier quicker risotto dishes.  

Oven-baked red pepper risotto  


  • 1 tbsp oil
  • 1 onion , chopped
  • 300g risotto rice
  • 100ml white wine (optional, or use more stock)
  • 400g can chopped tomatoes
  • 200g frozen roasted peppers
  • 500ml vegetable stock
  • handful flat-leaf parsley , chopped
  • parmesan  to serve (optional)
  • Method  

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  • Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.
  •  Source: BBC Good Food