Oven-Baked Red Pepper Risotto - cooking recipe

Ingredients

1 tablespoon oil
1 onion, chopped
10 ounces risotto rice
1 cup white wine
14 ounces chopped tomatoes
8 ounces roasted red peppers
2 cups vegetable broth
salt and pepper
1 ounce flat leaf parsley, chopped
parmesan cheese, to serve

Preparation

Heat the oven to 400\u00b0F.
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 minute more.
Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
Cover and bake in the oven for 25 mins until the rice is tender and creamy.
Stir in the remaining broth and parsley.
Serve sprinkled with parmesan if you like.