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Spicy risotto

This tasty dish can be prepared using various vegetables. It can be a main dish or a side to various dishes. Rice baked in the oven remains soft and juicy, while vegetables are cooked and full of flavour.

50 minutes


  • 1 onion
  • 2 bell peppers
  • 500 ml vegetable stock
  • 1 courgette
  • 2 carrots
  • 250 g long-grain rice
  • 1 tsp turmeric
  • 1 tomato
  • Salt, pepper
  • 1 tsp paprika
  • 100 g Belje Baranja sausage


  1. Preheat the oven to 200 °C. Prepare a deep oven-safe pan or dish with a lid. You can also use foil instead of a lid.
  2. Wash the bell peppers, remove the seeds and cut them into strips. Mince the onion. Dice the courgette, peel and dice or julienne the carrots. Wash and dice the tomato.
  3. Fry the minced onion over medium heat using a little bit of olive oil until transparent. Add the bell pepper strips and sauté for a few minutes. Season with salt, pepper, sweet paprika and turmeric.
  4. Add half of the stock and the vegetables and cook for 5–7 minutes.
  5. Transfer the sautéed vegetables and rice to an oven-safe dish. Pour the remaining stock over it. Stir and cover with a lid or foil.
  6. Bake covered for 30–35 minutes, or until the rice is cooked.
  7. Briefly fry the sausage in a pan and add it to the rice.
  8. Serve warm.