Oven-baked capsicum risotto

Oven-baked for ease.

  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
Baking your risotto in the oven is a lot easier than standing over the saucepan, making it perfect for busy weeknight dinners. This one is packed with tomato and grilled capsicum to create a delicious and nutritious dish.
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Oven-baked capsicum risotto
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 1/2 cup (300g) arborio rice
  • 1/3 cup (80ml) dry white wine
  • 400 gram can chopped tomatoes
  • 200 gram char-grilled capsicum
  • 2 cup (500ml) vegetable stock
  • 2 tablespoon finely chopped flat-leaf parsley
  • shaved parmesan, to serve


Oven-baked capsicum risotto
  • 1
    Preheat oven to 200°C or 180°C fan. Heat oil in an ovenproof pan on medium. Cook onion, 3-4 minutes, until soft. Increase heat to high, add rice and cook, stirring, 1 minute, to coat grains.
  • 2
    Add wine and cook, stirring, 1 minute, until wine is absorbed. Stir in tomato, capsicum and 400ml of stock.
  • 3
    Cover. Bake, 25 minutes, until rice is creamy but firm to bite. Stir in parsley and remaining stock. Season. Top with parmesan. Serve.

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