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Red capsicum risotto
Red capsicum risotto
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Family-friendly creamy capsicum risotto.
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, seeded, cut into strips
  • 400.00 gm arborio rice
  • 1020.00 gm brand chicken stock, boiling
  • 500.00 ml freshly grated parmesan, plus extra to serve
  • 100g goat's cheese
  • 125.00 ml parsley, chopped
Instructions:
  • In a large saucepan over medium heat, heat oil. Sauté onion and capsicum for 5 minutes until softened. Add rice and stir well to coat. Pour in 3 1/2 cups of stock. Cover, reduce heat to low, and simmer for 12 minutes until rice is tender.
  • Take the mixture off the heat, then add parmesan, goat’s cheese, parsley, and the rest of the stock. Stir until creamy and well combined. Cover and let it sit for 5 minutes before serving.
  • Garnish bowls of risotto with additional parmesan cheese before serving.

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