4 small red capsicums
Lentil Risotto
1 tablespoon olive oil
1 medium onion, chopped
¼ cup dried, brown lentils
1 x 10g chicken flavoured stock cube#
1 cup water
½ cup Arborio rice
1 cups boiling water
2 tablespoons grated parmesan cheese
Topping
2 Sanitarium Weet-Bix, crushed
¼ cup grated parmesan cheese, extra
2 teaspoons olive oil, extra
1. Cut tops off capsicums and reserve lids. Discard core & seeds. Place capsicums on a baking tray (put lids off capsicum, stalk side up on tray also).
2. Heat oil in a large heavy based saucepan, Saute onion until soft.
3. Add lentils, stock cubes & water. Bring to the boil, then simmer for 15 minutes.
4. Stir through rice.
5. Add boiling water, ½ cup at a time, adding the next ½ cup after the liquid is absorbed.
6. Fold through parmesan cheese. Spoon risotto into capsicums.
7. Combine Weet-Bix, extra cheese and oil. Sprinkle over risotto. Bake I a hot oven, 200°C, for 25 minutes or until capsicums are soft and topping is brown.
8. To serve, replace lids on capsicum
# Massel Ultra stock cubes are 100% vegetable based and contain no animal fat.
Per serve: 1280 Kilojoules (305 calories); Protein: 12g; Fat: 12g; Carbohydrate: 35g; Total sugars: 6g; Sodium: 570mg; Potassium: 440mg; Calcium: 150mg; Iron: 2.2mg; Fibre: 5g
