Red Capsicum Risotto
Rated 5 stars by 1 users
Category
Meat-free Meals
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Calories
367
This simple tomato and capsicum risotto is perfect as a meat-free meal or served as a side dish. If you fancy a meatier version, you can also add diced chorizo at the same time as the onion. It's ready in under 30 minutes and leftovers can be used to make arancini.
Author:Isabelle Dunn
Ingredients
-
100g onion, diced
-
300g capsicum, diced
-
2 tbsp parsley, chopped
-
2 cups rice (Arborio or round)
-
1 can tomatoes, diced
-
½ cup red wine
-
2 bay leaves
-
Salt & pepper
-
3 tbsp garlic paste
-
2 cups vegetable stock (homemade or store-bought)
-
½ cup parmesan, grated
-
2 tbsp butter + 50g at the end
PreppedFRESH
Pantry
Fridge
Directions
Heat 2 tablespoons of butter in a large saucepan.
Add the onion, capsicum, garlic and sauté until the vegetables soften and start to brown.
Stir in the rice and wine and cook for a couple of minutes.
Add diced tomatoes, parsley, stock, bay leaves, and cook covered for 20 mins, stirring occasionally.
Remove the bay leaves, stir in butter and parmesan. Season with salt & pepper and serve.
Recipe Video
Recipe Note
Diced chorizo or bacon can be added in (same stage as capsicum) for a meatier version.
Nutrition
Calories 367, Fat 9.4 grams, Cholesterol 23 milligrams, Sodium 265 milligrams, Carbs 60.2 grams, Protein 7.5 grams