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Baked Vegetable Risotto

Preparation: 15 mins

Cooking: 30 mins

Serves 4, costs under £4.00


  • 2 Cups Arborio Risotto rice (300g)
  • 2 Tablespoons Vegetable Oil (20g)
  • 1 Red Pepper (160g)
  • 6 Spring Onions (60g)
  • 12 Cherry Tomatoes (180g)
  • 4 Tablespoons Frozen Peas (120g)
  • 10 Button Mushrooms (100g)
  • Water (800ml) (boiling)
  • 1 Reduced Salt Vegetable Stock Cube (7g)
  • 5 Tablespoons Grated Parmesan Cheese (50g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 200°C / 180°C fan oven / 400°F / gas mark 6. 
  2. Wash the pepper, spring onions and cherry tomatoes, and wipe the dirt off the mushrooms. 
  3. De-seed and slice the pepper, slice the spring onions and mushrooms, and halve the cherry tomatoes. 
  4. Place the peas in a sieve and thaw them by pouring hot water over them. 
  5. Rub the oil around the inside of an ovenproof dish with a brush, piece of kitchen paper or your fingers.
  6. Pour the rice into the dish, followed by the pepper, spring onions, peas and mushrooms.
  7. Pour over the boiling water, crumble in the stock cube and mix well. 
  8. Place the tomatoes on the top, followed by the grated cheese.
  9. Cover the dish with the lid or tinfoil, then bake for 20-30 minutes until the rice is tender.
  10. Allow the dish to stand for a few minutes before serving - it's very hot!

Nutritional Information