If you don’t have time to constantly stir a risotto you can do it in the oven! (Disclaimer- it’s way better done the traditional way but it’s not bad done like this!)

We served this alongside chicken legs but it would make a fab lunch with a salad or chunk of bread too!

Ingredients-

2 red peppers

Around 10 cherry tomatoes

Rapeseed oil

2 medium red onions

3 cloves of garlic

1/2 red chilli

5-6 sun dried tomatoes

300g risotto rice

100ml white wine (or just add 100ml of extra stock)

Tin of chopped tomatoes with herbs (or just use a normal tin of tomatoes and add some dried mixed herbs)

500ml Vegetable stock (be sure to find gluten free stock cubes if making the recipe gluten free)

1 tbsp fresh parsley

Optional- Parmesan

Cut the peppers into strips and the tomatoes in half

Pop onto a baking tray and drizzle a little oil over. Put into a preheated oven at 180 degrees for around 20mins

Meanwhile- dice the onions, finely chop the garlic and half a red chilli and roughly chop the sun dried tomatoes

In an ovenproof pan or casserole dish heat a tablespoon of oil

Cook the onions on a medium heat for 5-8mins

Add the garlic and chilli and continue cooking for another 2mins

Add the sun dried tomatoes and cook through for another minute

Add the rice and stir constantly for a minute to coat with the oil

If you’re using wine add it and stir until it becomes absorbed

Add the tinned tomatoes

Then 400ml of the stock (keep the rest for later!)

By now, if not earlier, your peppers and tomatoes will be ready to come out of the oven. Add these to the pot now and once it’s gently simmering cover and put in the oven.

Give it 25mins in the oven (which will still be hot from earlier!

When you take it out stir in the last 100ml of stock

As well as the parsley (chopped)

And finally around 100g of Parmesan if you like!

Stir and serve- on its own or with chicken, fish, salad, bread or anything else!