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.

Pea Risotto

1 tablespoon olive oil

1 onion (about 8 oz.), peeled and finely chopped

2 cups Arborio rice

1/2 cup dry white wine

About 5 1/2 cups chicken stock

8 oz shelled fresh peas

1/2 cup shredded parmesan cheese

Salt and pepper
Pour olive oil into a pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups stock, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of stock. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.

To make this totally vegetarian use a good vegetable stock.