How To Make Oven-Baked Red Pepper Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 red bell peppers, roasted and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 ½ cups arborio rice
- 4 cups vegetable broth
- ½ cup white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
-
Add the arborio rice to the skillet and toast for about 2 minutes, stirring constantly.
-
Deglaze the skillet with white wine, stirring until nearly evaporated.
-
Stir in the roasted red peppers and season with salt and pepper.
-
Slowly add the vegetable broth, about 1 cup at a time, stirring until most of the liquid is absorbed before adding more.
-
Once all the broth has been added and absorbed, stir in the grated Parmesan cheese.
-
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and the top is golden brown.
-
Remove from the oven and let it rest for a few minutes before serving.
-
Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 387kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 9mg
- Sodium : 1074mg
- Total Carbohydrates : 62g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 10g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
