Char-Grilled Capsicum and Pumpkin Risotto
Ingredients
2 tablespoons oil
1 onion
1 teaspoon crushed garlic
1 cup chopped pumpkin
1 cup rice
6 cups vegetable stock
270g jar Char-Grilled Capsicum
1/2 cup grated cheese
6 slices of crusty bread
Method
Heat up vegetable stock to just below boiling.
Peel and chop onion and pumpkin.
Drain and slice capsicum.
Heat oil in a frying pan.
Sauté onion and garlic until onion is tender.
Add pumpkin browning slightly.
Blend in rice.
Cook for 3 minutes, stirring, until rice is coated in oil.
Add one cup of stock.
Cook, stirring until all liquid is absorbed.
Continue stirring in remaining stock, 1 cup at a time until rice is tender and the mixture is creamy.
Add capsicum and cheese.
Stirring for 1 minutes.
Serve in bowls accompanied with the bread.
