Baked Risotto With Roasted Red Pepper - cooking recipe

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
None None Shaved Parmesan, to serve

Preparation

Preheat oven to 400\u00b0F. 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.
Add wine and cook, stirring, for 1 min, until wine is absorbed. Stir in tomatoes, peppers and 1 2/3 cups stock.
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.