Risotto is one of my go to meals when a. I am in a hurry, b. I want a dinner that will get the vegetables in without the complaints from the little people in the family. This oven baked roasted capsicum risotto takes 5 minutes to put together and then it cooks happily by itself in the oven so you are free to do other things.
I am using Always Fresh Fire Roasted Capsicum (Peppers) Strips in this recipe. The hard work has been done for you – I know I don’t have time or the uninterrupted time to fire roast my own peppers. You get lovely sweet strips balanced out with a herb and spice vinaigrette which adds to the flavour of this risotto.
1 Jar Always Fresh Fire Roasted Pepper Strips (You will use half the jar)
1 Onion, diced
1 Tbs Minced Garlic
1 Tbs Olive Oil
1 Tbs Butter
1 Cup Arborio Risotto Rice
1 400gm Can Crushed Tomatoes
500ml Vegetable Stock
Grated Parmesan to serve
LETS PUT IT ALL TOGETHER
1. Place the oil and butter in a heavy based oven safe dish (that has a lid). Once the butter is melted add the onion and garlic and saute. You want the onion to be translucent.
2. Add the rice and stir. Allow to cook for 1 minute then add the Always Fresh Fire Roasted Capsicum (Pepper) Strips and stir through.
3. Add the crushed tomatoes followed by the vegetable stock. Stir to combine. Remove from the stove, place the lid on and place in a preheated 180 degree celcius oven for 30 minutes. After 30 minutes the rice should have a slight crunch and the liquid should be absorbed with a still wet texture. If your rice is not cooked through add an extra 100 mls of stock, stir through and return to the oven for 5 minutes. Sprinkle with parmesan cheese to finish.
Serve with grilled chicken breasts, bbq steak or fish. We like to eat this on its own for the perfect meat free meal.
I would love to try the Fire Roasted Peppers. My husband is American, so I have a few recipes that ask for “fire roasted peppers”. I’d love to see what this adds to our “Pepper Steak” recipe!
This looks like a great recipe that my 2 year would love and if I add a side of steak, I’m sure hubby will too!
Always Fresh Artichoke Hearts. I was just chatting with mum and mentioned this comp and she got all excited and started raving about this baked dip I’ve “just gotta try!” It’s a can of Always Fresh Artichoke Hearts – finely chopped, 2/3 cup whole egg mayo, 2/3 cup grated parmesan and 2 cloves garlic – crushed. Mix together, pop in a ramekin and bake in an oven until hot and bubbly. It sounds amazing to me. I bet this would work with fire roasted peppers in place of the artichoke hearts too.
Yum, that sounds delicious. Thanks for sharing.
Congratulations you are winner 1 of 2 this week. Check your email.
I would love to try pepper strips so that I can taste their flavour and enjoy the fun healthy recipes with them at home.
I would love to try any of the Always Fresh relish range. I love a good relish and will eat it with whatever I have on hand – cheese, crackers, sausages, on a sandwich … the possibilities are endless!!
I’m going to be a little greedy and say I would like to try the quince paste, beetroot & caramelised relishes along with the wafers. I think these would be the perfect way to celebrate the arrival of my mum and nan who are coming to visit next week and no doubt we would also enjoy a glass of wine or two 🙂
Hi Lauren, congratulations you are winner 2. Please check your email.
I would love to try the Always Fresh peppers, olives and sun-dried tomatoes in a risotto. Delicious!