3 great takes on RISOTTO

WARMING, DELICIOUS BOWLS OF COMFORT

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Capsicum and Tomato Oven-Baked Risotto

SERVES 4

PREP & COOK 25 MINS

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 cup arborio rice

• 400g can diced tomatoes

• ¼ cup tomato pesto

• 1 vegetable stock cube, crumbled

• 400g can chickpeas, drained, rinsed

• ½ cup drained, roasted capsicum strips

• 100g baby spinach leaves

1 Heat an oiled, flameproof casserole dish (16-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, for about 4 mins, or until soft. Add rice. Cook, stirring, for 1 min.

2 Stir in tomatoes, pesto, crumbled stock cube and 2½ cups boiling water. Bring to boil. Cover with lid.

3 Cook in a 180C preheated oven for about 15 mins, or until most liquid is absorbed and rice is tender. Remove from oven.

4 Stir in chickpeas and capsicum. Season with salt and pepper. Cover with lid. Stand for 5 mins before stirring in spinach.

5 Serve immediately.