Mediterranean Risotto

Prep time: 20min
Cooking time: 35min
Serves: 4

INGREDIENTS

1 medium red capsicum
1 medium yellow capsicum
1 tablespoon oil
1 medium onion, shopped
2 cloves garlic, crushed
1 ½ cups aborio rice
1 x 10g gluten-free vegetable flavored stock cube, or 2 teaspoons of stock powder
4 cups of boiling water
425g can crushed tomatoes
400g spinach leaves, chopped
Black olives
Parmesan cheese

METHOD

1. Remove seeds from capsicum and lay slices, skin side up, on a baking tray. Grill until well charred. Place in a paper bag to cool. Remove skin and slice.
2. Heat oil in heavy-based risotto pan. Add onion and garlic. Sauté until soft. Stir through rice. Combine stock cube, boiling water and tomatoes in a large jug.
3. Gradually add hot tomato liquid, ½ cup at a time to rice, until liquid has absorbed, before adding the next cup. Cook until rice is tender and risotto creamy. Fold through roasted capsicum and spinach leaves. Stir until spinach leaves wilt. Serve immediately topped with Parmesan cheese and black olives.