Mediterranean Rissotto
 Ingredients
1 medium red capsicum
1 medium yellow capsicum
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 1/2 cups Arborio rice
1 x 10g vegetable stock cube
4 cups boiling water
425g can crushed tomatoes
400g baby bok choy, chopped
1. Remove seeds from each 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 a heavy based saucepan. Add onion and garlic. Saute until soft. Stir through rice. Combine stock cube, boiling water and tomatoes in a large jug.
3. Gradually add the hot tomato liquid ½ cup at a time to rice, until liquid has been absorbed, before adding the next ½ cup. Cook until rice is tender and risotto creamy.
4. Fold through roasted capsicum and bok choy. Stir until bok choy wilts. Serve immediately topped with parmesan cheese and black olives if desired. Serves 4.
This recipe is courtesy of Sanitarium - The Health Food Company.
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