Sunday 14 September 2008

Oven baked risotto



1tbsp oil
1 chopped onion
300g risotto rice
100ml white wine
400g tin chopped tomatoes
200g roasted peppers
500ml veg stock.
good hadnful of parsley chopped
Heat the oven to Gas6.
Heat the oil in an oven proof pan, fry the onion until soft. Turn up the heat, add the rice and stir in the wine until absorbed, then pour in the tomatoes, peppers and 440ml stock.
Cover and bake in the oven fr 25mins until the rice is tender and creamy.
Stir in the remaining stock, parsley and scatter with Parmesan.

3 comments:

Anonymous said...

sounds nice ...

Rosie said...

This sounds really lovely!

Rosie x

all in one printer said...

this is really great.. :)