Name: Oven-baked capsicum risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 1/2 cup (300g) arborio rice; 1/3 cup (80ml) dry white wine; 400 gram can chopped tomatoes; 200 gram char-grilled capsicum; 2 cup (500ml) vegetable stock; 2 tablespoon finely chopped flat-leaf parsley; shaved parmesan, to serve

Oven-baked capsicum risotto

Skip to Recipe

Serves 4

Prep

Cook

30M

Total

35M

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 1/2 cup (300g) arborio rice

1/3 cup (80ml) dry white wine

400 gram can chopped tomatoes

200 gram char-grilled capsicum

2 cup (500ml) vegetable stock

2 tablespoon finely chopped flat-leaf parsley

shaved parmesan, to serve

Method

1.Preheat oven to 200°C or 180°C fan. Heat oil in an ovenproof pan on medium. Cook onion, 3-4 minutes, until soft. Increase heat to high, add rice and cook, stirring, 1 minute, to coat grains.

2.Add wine and cook, stirring, 1 minute, until wine is absorbed. Stir in tomato, capsicum and 400ml of stock.

3.Cover. Bake, 25 minutes, until rice is creamy but firm to bite. Stir in parsley and remaining stock. Season. Top with parmesan. Serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%