An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too
Easy
Serves 4
Prep 5 mins
Cook 30 mins
Vegetarian, Egg-free, Low-fat
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
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. Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.
Try
Use up leftovers - Red risotto cakes with bacon
Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.
Nutrition per serving
334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g
Recipe from Good Food magazine, October 2008.
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