Baked Risotto with Roasted Red Pepper Recipe | Yummly

Baked Risotto with Roasted Red Pepper

RECIPESPLUS
9Ingredients
35Minutes
360Calories
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Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 1/2 cups arborio rice
  • 1/3 cup dry white wine
  • 14 ounces chopped tomatoes
  • 7 ounces roasted red peppers (jarred)
  • 2 cups vegetable stock
  • 2 tablespoons flat leaf parsley (finely chopped)
  • shaved Parmesan (to serve)
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    Directions

    1. Preheat oven to 400°F. Heat oil in an oven safe dish on medium. Cook onion for 3-4 mins, until soft. Increase heat to high, add rice and cook, stirring, for 1 min, to coat grains.
    2. Add wine and cook, stirring, for 1 min, until wine is absorbed. Stir in tomatoes, peppers and 1 2/3 cups stock.
    3. Cover and bake for 25 mins, until rice is creamy but firm. Stir in parsley and remaining stock and season to taste. Top with Parmesan and serve.
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    NutritionView More

    360Calories
    Sodium48% DV1160mg
    Fat6% DV4g
    Protein14% DV7g
    Carbs23% DV70g
    Fiber16% DV4g
    Calories360Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1160mg48%
    Potassium430mg12%
    Protein7g14%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A30%
    Vitamin C70%
    Calcium4%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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