Baked Cod On A Risotto Red Pepper Bed Recipes

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OVEN-BAKED RED PEPPER RISOTTO



Oven-baked red pepper risotto image

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Provided by Good Food team

Time 35m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 334 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 9 grams sugar, Protein 9 grams protein, Sodium 1.36 milligram of sodium

OVEN-BAKED RED PEPPER RISOTTO



Oven-Baked Red Pepper Risotto image

Make and share this Oven-Baked Red Pepper Risotto recipe from Food.com.

Provided by English_Rose

Categories     Short Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 onion, chopped
10 ounces risotto rice
1 cup white wine
14 ounces chopped tomatoes
8 ounces roasted red peppers
2 cups vegetable broth
salt and pepper
1 ounce flat leaf parsley, chopped
parmesan cheese, to serve

Steps:

  • Heat the oven to 400°F.
  • 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 minute more.
  • Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
  • Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  • Stir in the remaining broth and parsley.
  • Serve sprinkled with parmesan if you like.

Nutrition Facts : Calories 213.2, Fat 4, SaturatedFat 0.6, Sodium 789, Carbohydrate 31.2, Fiber 2.5, Sugar 4.4, Protein 3.5

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