Name: Oven-baked capsicum risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 1/2 cup (300g) arborio rice; 1/3 cup (80ml) dry white wine; 400 gram can chopped tomatoes; 200 gram char-grilled capsicum; 2 cup (500ml) vegetable stock; 2 tablespoon finely chopped flat-leaf parsley; shaved parmesan, to serve

Baking your risotto in the oven is a lot easier than standing over the saucepan, making it perfect for busy weeknight dinners. This one is packed with tomato and grilled capsicum to create a delicious and nutritious dish.

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Ingredients

1 tablespoon olive oil

1 onion, chopped

1 1/2 cup (300g) arborio rice

1/3 cup (80ml) dry white wine

400 gram can chopped tomatoes

200 gram char-grilled capsicum

2 cup (500ml) vegetable stock

2 tablespoon finely chopped flat-leaf parsley

shaved parmesan, to serve

Method

1.Preheat oven to 200°C or 180°C fan. Heat oil in an ovenproof pan on medium. Cook onion, 3-4 minutes, until soft. Increase heat to high, add rice and cook, stirring, 1 minute, to coat grains.

2.Add wine and cook, stirring, 1 minute, until wine is absorbed. Stir in tomato, capsicum and 400ml of stock.

3.Cover. Bake, 25 minutes, until rice is creamy but firm to bite. Stir in parsley and remaining stock. Season. Top with parmesan. Serve.

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