Red Capsicum Risotto
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.
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
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.
Diced chorizo or bacon can be added in (same stage as capsicum) for a meatier version.
Calories 367, Fat 9.4 grams, Cholesterol 23 milligrams, Sodium 265 milligrams, Carbs 60.2 grams, Protein 7.5 grams