Capsicum Stuffed Risotto
This is a great recipe if you are cooking for vegetarians, if you remove the cheese or use a vegan friendly supplement than the recipe is perfect for vegans as well.
Ingredients:
- 1 Capsicum per person
- Basic risotto recipe (found in “Sides”)
- Mushrooms- chopped into small cubes (approximately 1 cup if serving 4 people)
- 1 cup Cheese (you can use any but I find a mix of parmesan and mozzarella best)
What To Do:
- Preheat oven to 200°C. Line a baking tray with grease proof paper
- Cut the top of the capsicum and discard the seeds (and the top). Place on baking tray and cook for 20minutes (or until the capsicum is just tender)
- While the capsicums are cooking prepare the risotto according to recipe
- Once the risotto is ready sauté mushrooms in a teaspoon of butter
- Stir mushrooms and half the cheese into the risotto
- Once the capsicums are cooked remove from oven and preheat the grill
- Use a spoon to stuff the capsicum with risotto (spoon risotto in until the capsicum is full)
- Add the remaining cheese to the top of the capsicums and place in grill cooking until the cheese is brown
- Remove from grill and serve with salad
Note: That if the capsicums don’t stand in the pan then make a small incision into the bottom being careful not to cut a whole in the capsicum