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.