Recipe

Oven-baked capsicum risotto

Sep 27, 2013 2:00pm
  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Oven-baked capsicum risotto
  • 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

Oven-baked capsicum risotto
  • 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food