Oven-Baked Red Pepper Risotto Recipe

Preheat the oven to 375°F (190°C).

In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.

Add the arborio rice to the skillet and toast for about 2 minutes, stirring constantly.

Deglaze the skillet with white wine, stirring until nearly evaporated.

Stir in the roasted red peppers and season with salt and pepper.

Slowly add the vegetable broth, about 1 cup at a time, stirring until most of the liquid is absorbed before adding more.

Once all the broth has been added and absorbed, stir in the grated Parmesan cheese.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and the top is golden brown.

Remove from the oven and let it rest for a few minutes before serving.

Garnish with fresh parsley and serve hot.