Red Capsicums Stuffed With Artichoke Barley Risotto

Red Peppers Stuffed With Artichoke Barley Risotto

10 Ingredients

Number of servings

4tablespoons extra virgin olive oil
1 small onion, diced
225grams barley
1/2 cup white wine
1L vegetable stock, warm
100grams Parmesan cheese, freshly grated
350grams artichoke hearts, chopped
1 pinch salt
1 pinch freshly ground black pepper
6 red capsicums

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These lightly roasted sweet red capsicums are the perfect vessels for a creamy barley risotto dotted with artichoke hearts and are a delightful change from the conventional stuffed capsicums.

Method

Step 1 of 3

Heat 2 tablespoons of the oil in a large saucepan over a medium heat. Add the onion and cook, stirring frequently, for 5-10 minutes or until translucent and lightly browned. Then add the barley, stir to mix, and cook for a further 1-2 minutes.

Step 2 of 3

Stir the wine into the pan and leave to cook until all the liquid has been absorbed. Then add the stock a ladleful at a time, stirring constantly, allowing the liquid to be fully absorbed before adding more. Once all the stock has been added, cook, stirring constantly, for a further 2-3 minutes or until all the liquid has been absorbed. Remove from the heat, stir in the Parmesan and artichoke hearts, and season to taste.

Step 3 of 3

Preheat the oven to 180°C. Slice the red capsicums in half lengthways. Then, core, deseed, and remove the white ribs from the inside and discard. Rub the capsicums with the remaining oil and place on a baking sheet lined with foil. Roast in the oven for 15 minutes, until softened. Remove from the heat. Divide the risotto mixture into 6 equal parts and use to fill the capsicums. Serve immediately.