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Ingredients

Method

  • STEP 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.

  • STEP 2

    Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

RECIPE TIPS
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.

Recipe from Good Food magazine, October 2008

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A star rating of 4.2 out of 5.87 ratings
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