Red Capsicum Risotto
This simple tomato and capsicum risotto is perfect as a meat-free meal, or served as a side dish. It's ready in under 30 minutes and leftovers are great to have at hand to make arancini.
2 cups rice (Arborio or round)
1 can tomatoes, diced
1/2 cup wine
2 bay leaves
½ tsp salt & pepper
2 cups vegetable stock (homemade or store-bought)
½ cup Parmesan, grated
2 tbsp butter + 50g at the end
1 cup onion, chopped
3 tbsp garlic, crushed
2 cups capsicum, chopped
2 tbsp parsley, chopped
Heat 2 tbsp butter in a large saucepan, slow cooker or oven proof dish.
Add the diced onion, red capsicum and 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 minutes.
Remove the bay leaves, stir in butter, parmesan and season with salt and pepper.
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