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Photo of Oven-baked capsicum risotto by WW

Oven-baked capsicum risotto

7
7
7
SmartPoints® value per serving
Total Time
40 min
Prep
5 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Onion

1 medium, finely chopped

Garlic

1 clove(s), finely chopped

Rice, arborio, dry

1 cup(s), (200g)

Roasted capsicum, not in oil

150 g, cut into thin strips

Canned diced tomatoes

400 g

Vegetable stock cube

1 individual, hot, to make 1⅓ cups (330ml) of gluten free stock

Bocconcini

75 g, torn

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a medium non-stick ovenproof frying pan or flameproof casserole with oil and heat over medium heat. Cook onion for 6-8 minutes, stirring occasionally or until starting to soften. Add garlic and cook for a further 1 minute.
  2. Add rice and cook, stirring, for 1 minute, then stir in red capsicum, tomatoes and 1 cup (250ml) of the vegetable stock. Bring to the boil. Bake, covered, in oven for 20-25 minutes, until rice is tender and liquid is completely absorbed.
  3. Add remaining stock and three-quarters of the bocconcini and stir until cheese is melted. Season and top with remaining bocconcini to serve.

Notes

TIP: Sprinkle with chopped parsley to serve and accompany with a mixed leaf salad.

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