Roasted Red Pepper Risotto with Parmesan Shavings
This risotto recipe is delicious & full of flavour, easy to prepare for a delicious weeknight meal.
Nutrition Per Portion
- Calories
528
- Carbs
94.1g
- Fat
12.2g
- Fibre
4.8g
- Protein
12.2g
- Sugar
6.2g
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Cream
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Parmesan Cheese
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Fresh Parsley
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Vegetable Stock
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Red Capsicum
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Chopped Tomatoes
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Lemon
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Risotto Rice
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Red Onion
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Olive Oil
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Cream |
Parmesan Cheese |
Fresh Parsley |
Vegetable Stock |
Red Capsicum |
Chopped Tomatoes |
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Lemon |
Risotto Rice |
Red Onion |
Olive Oil |
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Step 1
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.
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Step 2
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.
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Step 3
Pour the lemon juice and a fifth of the vegetable stock into the pan, cooking until the liquid is mostly absorbed.
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Step 4
Incorporate the chopped tomato and the majority of the remaining vegetable stock to the pan, reserving a fifth of the stock for later.
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Step 5
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.
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Step 6
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.
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Step 7
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.
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Step 8
Finally, distribute the risotto among serving bowls and garnish each with parmesan shavings for a final touch.
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Ingredients
Cream
Parmesan Cheese
shaved
Fresh Parsley
chopped
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
Red Capsicum
chopped
Chopped Tomatoes
Lemon
juiced
Risotto Rice
Red Onion
finely chopped
Olive Oil
1/2 tablespoon per person
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Reviews (2)
Sally Loubser Verified
Anne McGarva Verified
Easy and quick recipe to cook at the end of a long day at work.