Oven-baked capsicum risotto
Sep 27, 2013 2:00pm- 5 mins preparation
- 30 mins cooking
- Serves 4
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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
- 1Preheat 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.
- 2Add wine and cook, stirring, 1 minute, until wine is absorbed. Stir in tomato, capsicum and 400ml of stock.
- 3Cover. Bake, 25 minutes, until rice is creamy but firm to bite. Stir in parsley and remaining stock. Season. Top with parmesan. Serve.