Oven-baked Cap­sicum Risotto

You can feel con­tent with­out the guilt when you whip up a batch of this Ital­ian fave

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Oven-baked Cap­sicum Risotto

SERVES 4 PREP 5 min­utes

COOK 35 min­utes

NU­TRI­TION 1987kJ; 21g fat (8g sat); 15g pro­tein; 41g car­bo­hy­drate; 8g fi­bre a serve TRA­DI­TIONAL NU­TRI­TION 2231kJ; 41g fat (20g sat); 15g pro­tein; 61g car­bo­hy­drate; 8g fi­bre a serve

COST $3.50 a serve

1 onion, finely chopped

Cook­ing oil spray

1½ cups ar­bo­rio rice

21/3 cups boil­ing wa­ter

1 large salt-re­duced veg­etable stock cube 400g can salt-re­duced chopped toma­toes 150g drained char-grilled cap­sicum, chopped

2 ta­ble­spoons finely chopped flat-leaf pars­ley

1/3 cup shaved parme­san, to serve

1 Pre­heat oven to 200ºC/180ºC fan-forced. Spray the onion with oil. Heat a 2-litre (8-cup) oven­proof flame­proof dish over mod­er­ate heat. Cook and stir onion for 3 min­utes or un­til soft.

2 Add the rice; cook and stir for 1 minute or un­til well com­bined. Add the boil­ing wa­ter, crum­bled stock cube, toma­toes and cap­sicum. Bring to the boil. Re­move from heat.

3 Cover tightly with foil; bake for 30 min­utes or un­til rice is creamy but firm to bite. Stir in pars­ley. Serve sprin­kled with parme­san.

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