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Risotto-stuffed capsicums

  • 10 minutes
  • 40 minutes
  • 4-6
Risotto-stuffed capsicums

To keep their food dairy-free, Nicola grinds macadamia nuts or almonds to make nut milk or uses soy milk or coconut milk, which with its creamy texture adds a richness to dishes like this risotto.


  • 4-6 capsicums
  • ¼ cup olive oil
  • 1 onion, peeled and chopped
  • 4-6 cloves garlic, peeled and chopped
  • 2 cups short-grain rice
  • 5-5½ cups vegetable stock
  • 1 cup white wine
  • ¾ cup coconut milk


  1. Preheat the oven to 190ºC.
  2. Cut the capsicums in half lengthwise and scoop out the seeds. Arrange them in an ovenproof dish and drizzle with half the oil. Bake in the preheated oven for 20 minutes while making the risotto.
  3. Heat the remaining oil in a large saucepan and cook the onion and garlic for 7-8 minutes over a moderate heat until the onion has softened. Do not allow the garlic to burn.
  4. Stir in the rice, stock and wine. Cook, stirring regularly, for 35-40 minutes over a low heat or until the rice has absorbed all the liquid and is tender. Finish by stirring in the coconut milk. Season well with salt and pepper.
  5. Pile risotto into the capsicum shells and return to the oven. Cook for a further 5 minutes. Serve drizzled with olive oil and sprinkle with fresh herbs.

Cooks Tips

Variations - Add roasted seasonal vegetables to the risotto before piling into the capsicum shells. - For non-vegans, use cream in place of coconut milk, add 1 cup grated Parmesan to the risotto and stir through generous spoonfuls of pesto or sundried tomato paste before serving. - For the creamiest risotto, use a risotto-making rice such as Arborio.

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