Meat Free Monday
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
Ingredients
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
I look forward to your meat free monday recipes each week and this is such a delicious one – yummy! keep those recipes coming 🙂
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This look great! I love eating Risotto but never make it due to time:) But this one I will give a try! Thanks for sharing. x
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Yes I’m with Debbie on this..never seem to have the time to stand over the stove, so this is definitely one to try
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Made it last night for supper..it was a great success! I added basil instead of parsley as I am not a lover of parsley. Really delighted with the this recipe and will definitely be making it again.
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Lovely recipe and so simple
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Made this for lunch and served it with fresh bread and a green salad today – it was a great success with my guests!
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