Risotto stuffed in capsicums?! You’ll love this, sooo tasty!
INGREDIENTS
3 small sweet potatoes, cubed
2 capsicums, tops cut off and insides cleaned
1 1/2 cups Arborio rice
1 1/2 cups vegetable stock
1 tablespoon butter
1 brown onion. diced
1 teaspoon minced garlic
1 teaspoon chopped chili
1/2 cup diced bacon
water
METHOD
1. In a heated saucepan or risotto maker, add butter and let slightly melt. Add onions, garlic & chili. Let sauté for 2 minutes.
2. Add Arborio rice and mix to ensure covered in onion mixture.
3. RISOTTO MAKER: Add in chicken stock, bacon and sweet potatoes. Covered and cook until ready in the risotto mixture.
4. STOVE TOP: Add in bacon and sweet potatoes. Add 1/4 cup of stock at a time, stirring until nearly absorbed before adding the next. This will take around 15 minutes.
5. Scoop risotto mixture into capsicums and fill to the top.
6. Place capsicums with tops on in a baking dish with 1/4 cup of water at the base.
7. Bake at 160c for 20-25 minutes.
8. Serve with parmesan and enjoy!
Mouths to Feed 