Red capsicum risotto

For a simple recipe the whole family will enjoy, try this creamy capsicum risotto.

Heat oil in a large saucepan over medium heat. Cook onion and capsicum for 5 mins until softened. Add rice and stir to coat. Add 3 1/2 cups of stock. Cover, reduce heat to low, and simmer for 12 mins until rice is tender.
Remove from heat. Add parmesan, goat’s cheese, parsley and remaining stock. Stir until combined and creamy. Cover and allow to sit for 5 mins.
Serve risotto in bowls topped with extra parmesan.

Source

1 tbsp olive oil

1 onion, finely chopped

1 red capsicum, seeded, cut into strips

2 cups arborio rice

4 cups Coles brand chicken stock, boiling

2 cups freshly grated parmesan, plus extra to serve

100g goat's cheese

1/2 cup parsley, chopped

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