Baked Red Pepper & Mozzarella Risotto.

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

1. 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.

2. 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.

3. 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.