Roasted Red Pepper Risotto with Parmesan Shavings

Preheat your oven to 180C and prepare your ingredients: boil a pan of water with stock, chop red capsicum into large pieces, place on a baking tray, drizzle with olive oil and season with salt and pepper. Once the oven is heated, roast the capsicum.

In the meantime, dice your red onion and heat it in an ovenproof frying pan with olive oil until softened. Then add the risotto rice to the pan, stirring until the edges turn transparent.

Pour the lemon juice and a fifth of the vegetable stock into the pan, cooking until the liquid is mostly absorbed.

Incorporate the chopped tomato and the majority of the remaining vegetable stock to the pan, reserving a fifth of the stock for later.

By this point, your red capsicum should be ready. Remove it from the oven, chop it into smaller pieces, and stir it into the risotto.

Cover your risotto with tinfoil and place it in the oven to bake until it achieves the right texture - slightly starchy to bite, but creamy overall.

After taking the risotto out of the oven, stir in the remaining vegetable stock and cream. Mix through the parsley and season with salt and pepper to taste.

Finally, distribute the risotto among serving bowls and garnish each with parmesan shavings for a final touch.