Oven-baked red pepper risotto

• oil1 tbsp tbsp
• onion↗1

  chopped

• risotto rice↗300g g
• white wine↗100ml ml

  (optional, or use more stock)

• chopped tomato400g can g

  (can)

• frozen roasted pepper↗200g g
• vegetable stock↗500ml ml
• flat-leaf parsley↗handful

  chopped

• parmesan↗

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.