Red capsicum and pea risotto

Name: Red capsicum and pea risotto
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 4–6
Ingredients: 25 g (1 oz/¼ cup) finely grated parmesan cheese, to serve (optional); 210 g (7½ oz/1½ cups) frozen peas, thawed; 440 g (15½ oz/2 cups) arborio rice; 1 thyme sprig; 1.6 litre (55½ fl oz) good-quality vegetable stock; 2 red capsicums (peppers), seeds and membranes discarded, cut into 1 cm (½ inch) dice; 1 tablespoon olive oil; 1 red or brown onion, finely chopped; 20 g (¾ oz) butter; 2 garlic cloves, crushed or finely chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Traditionally risotto is made on the stovetop and stirred frequently, but a great result can be achieved in a slow cooker without all the stirring. Serve it with the pangrattato topping For extra crunch and flavour.

Ingredients

1.6 litre (55½ fl oz) good-quality vegetable stock
1 tablespoon olive oil

Main course
Vegetarian
Pasta

Method

Bring the stock to the boil in a saucepan, then remove from the heat.

Meanwhile, put the oil, capsicum, onion, garlic, thyme and rice into the slow cooker. Add the hot stock and stir to combine. Cook for 1 hour and 20 minutes on low.

Stir in the peas and cook for a further 10–15 minutes until the rice is cooked al dente. It should still feel a tiny bit firm to the bite. Stir in