Name: Baked sun-dried tomato and olive risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/3 cup pine nuts; 2 teaspoon vegetable or olive oil; 1 brown onion, finely chopped; 1 1/2 cup arborio rice; 5 cup (1.25l) water; 2 chicken stock cubes; 2 red capsicums; 1/2 cup drained pitted black olives, sliced; 1/2 cup sun-dried tomato tapenade; 180 gram fresh low-fat ricotta, crumbled

Baked sun-dried tomato and olive risotto

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1/3 cup pine nuts

2 teaspoon vegetable or olive oil

1 brown onion, finely chopped

1 1/2 cup arborio rice

5 cup (1.25l) water

2 chicken stock cubes

2 red capsicums

1/2 cup drained pitted black olives, sliced

1/2 cup sun-dried tomato tapenade

180 gram fresh low-fat ricotta, crumbled

Method

1.Preheat oven to 200°C (180°C fan forced). Heat a large flame-proof baking dish over moderate heat. Add pine nuts. Cook 2 minutes, stirring, until golden. Transfer to a plate.

2.Add oil and onion. Cook, stirring, 5 minutes, or until soft. Add rice. Stir 1 minute, or until grains are coated. Add water and crumbled stock cubes; stir to combine. Bring to the boil. Remove from heat.

3.Place baking dish in oven. Bake, covered, 30 minutes, or until liquid is absorbed and mixture is slightly creamy. Rice should be tender but still firm to the bite.

4.Meanwhile, preheat an oven-grill to high. Line a baking tray with foil. Cut capsicums lengthwise, into quarters. Remove seeds and membrane. Place, skin-side up, on prepared tray. Grill 4 minutes, or until skin blisters and blackens. Transfer to a heatproof bowl; cover with plastic food wrap. Stand 5 minutes, to help lift skin. Peel; slice.

5.Add capsicum, olives and pine nuts to risotto; stir to combine. Fold in tapenade and half of the ricotta, until just combined. Serve sprinkled with remaining ricotta.

Sun-dried tomato tapenade can be found in the oils, sauces and bottled vegetable section of your supermarket, alongside olives and pasta sauce.
Note

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