Roasted Red Pepper Risotto with Parmesan Shavings

Preheat the oven to 180C.

Bring a pan of water to the boil, add the stock and stir until dissolved.

Chop the red capsicum into large pieces.

Place on a baking tray and drizzle with olive oil.

Season with salt and pepper and place in the oven.

Finely dice the red onion.

Juice the lemon and reserve the correct amount.

Chop the parsley.

Grate or shave the parmesan.

In an oven proof frying pan heat the olive oil over medium-high heat.

Add the onion and cook until softened.

Add the risotto rice and cook, stirring, until transparent at the edges.

Add the lemon juice and 1/5 of the vegetable stock and cook until mostly absorbed.

Add the chopped tomato and all but 1/5 of the vegetable stock.

Remove the roasted red capsicum from the oven.

Chop the red capsicum into smaller pieces.

Add to the risotto and stir through.

Cover the risotto with tinfoil and place in the oven to bake until the risotto is cooked. It should be slightly starchy to bite but creamy.

Carefully remove the risotto and uncover.

Stir in the remaining vegetable stock and cream.

Stir through the parsley and season with salt and pepper.

Distribute among serving bowls.

Garnish with parmesan shavings.