Baked Risotto With Roasted Red Pepper

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Ingredients

  • 1 tbsp olive oil ⓘ
  • 1 None onion, chopped ⓘ
  • 1 1/2 cup arborio rice ⓘ
  • 1/3 cup dry white wine
  • 1 x 14 oz can chopped tomatoes ⓘ
  • 7 oz jarred roasted red peppers
  • 2 cups vegetable stock
  • 2 tbsp flat leaf parsley, finely chopped ⓘ

Instructions

  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.

Nutrition & Diet Analysis (per serving)

321 kcal 16% DV
Protein Fat Carbs

Macronutrients

Protein 1.4g 3% DV
Total Fat 28.6g 37% DV
Carbs 11.5g 4% DV
Fiber 1.1g 4% DV
Sugar 3.2g 6% DV

Electrolytes

Sodium 402mg 17% DV
Potassium 143.8mg 3% DV

Vitamins & Minerals

Vitamin A 168.3mcg 19% DV
Vitamin C 24.3mg 27% DV
Calcium 14.8mg 1% DV
Iron 0.8mg 4% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

tomato red peppers onion white wine olive oil

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