Oven-baked capsicum risotto
9
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Fast prep and oven-baked for minimum fuss, this tasty risotto is a great one to add to your midweek menu plan.
Ingredients
Onion, raw
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, (1 x 400g can)
Vegetable stock cube
1 individual, gluten-free variety to make 1⅓ cups (330ml) of hot 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 deep ovenproof frying pan or flameproof casserole dish with oil and heat over medium heat. Cook onion for 3-4 minutes, stirring occasionally, until starting to soften. Add garlic and cook, stirring, for a further 1 minute.
2
Add rice and cook, stirring, for 1 minute. Stir in capsicum, tomatoes and 1 cup (250ml) of vegetable stock. Bring to the boil. Bake, covered, for 20-25 minutes, until rice is tender and liquid is absorbed.
3
Add remaining stock and three-quarters of the bocconcini and stir until cheese is melted. Cover and stand for 5 minutes. Season with salt and pepper. Scatter over remaining bocconcini and parsley to serve.
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