Total Time: 0:40 Prep time: 0:05 Cook time: 0:35 Serves: 4
Difficulty: Easy
377cals per serving
This is such an easy baked risotto and it takes just a few minutes to prepare. lovely with some fresh crusty bread!
Ingredients
Calorie controlled cooking spray
4spray(s)
Onion, 1 medium, finely chopped
Garlic
1clove(s), finely chopped
Arborio rice, dry
275g
Roasted Red Peppers in brine, drained
150g, drained weight
Tinned Tomatoes
1can(s), large, chopped
Vegetable stock cube(s)
1cube(s), to make 450ml stock
Light Mozzarella
75g, torn
Instructions
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a medium nonstick ovenproof frying pan or flameproof casserole with cooking spray and cook the onion over a medium heat for 6-8 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for a further 1 minute.
Add the rice and cook, stirring, for 1 minute, then stir in the red peppers, tomatoes and 375ml of the vegetable stock. Bring to the boil, then cover and transfer to the oven. Bake for 20-25 minutes, until the rice is tender and the liquid is completely absorbed.
Remove from the oven, add the remaining 75ml stock and three-quarters of the mozzarella and stir until the cheese is melted. Season and top with the remaining mozzarella. Serve seasoned with freshly ground black pepper.