Name: Oven-baked capsicum risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium onion finely chopped; 1 cup(s) rice, arborio, dry (200g); 150 g roasted capsicum, not in oil cut into thin strips; 400 g canned diced tomatoes; 75 g bocconcini torn; 1 clove(s) garlic finely chopped; 1 individual vegetable stock cube to make 1 1⁄3 cups (330ml) of gluten free stock; 1 x 3 second spray(s) oil spray

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Ingredients

onion

1 medium, 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

bocconcini

75 g, torn

garlic

1 clove(s), finely chopped

vegetable stock cube

1 individual, to make 1 1⁄3 cups (330ml) of gluten free stock

oil spray

1 x 3 second spray(s)

Instructions

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.
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.
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.

Oven-baked capsicum risotto

Ingredients

Instructions

Notes

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