Roast Capsicums Filled with Risotto and Fresh Herbs recipe, brought to you by MiNDFOOD.
2 tbsp olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
3 1/3 cups vegetable stock
1/2 cup finely grated parmesan
1/4 cup toasted pine nuts
1/4 cup currants
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup basil leaves, roughly chopped
6 capsicums, red and yellow
1/4 cup olive oil, extra
store-bought basil pesto
Preheat oven to 180˚C. Heat oil and butter in a heavy-based ovenproof baking dish over medium heat. When butter has melted and is sizzling, add onion and cook for 5 minutes or until soft but not browned. Add garlic and cook for 1 minute. Add rice to onion mixture and stir until combined. Add stock and bring to the boil. Cover and place in oven. Cook for 20 minutes.
Add parmesan, pine nuts and currants to risotto. Stir until combined and cheese melts. Cool. Stir parsley and basil into risotto. Cut capsicum in half, lengthways, and remove seeds. Line a large roasting pan with baking paper. Place capsicum halves into pan. Spoon rice mixture into capsicum shells. Drizzle with extra oil. Bake for 30 minutes or until capsicum is soft and rice top is golden. Serve topped with basil pesto.