Baked Mediterranean Risotto

This baked risotto comes from the "Food Challanges" textbook put out by sanitarium. It differs from a traditional risotto as there is no endless stirring and ladelling involved. The ingredients which include arborio rice, boiling water, tinned tomatoes, vegetable stock powder, margarine and mushrooms are placed in an ovenproof dish, stirred, covered and placed in an oven for 40 mins. A yellow capsicum is placed alongside in the oven. By the time the rice is tender, the skin of the capsicum is blistered enough to be peeled and sliced. To serve, stir through fresh spinach leaves, roasted capsicum strips, parmesan and feta cheeses.

The risotto had a wonderful flavour from the stock powder, roasted capsicum and cheeses and was nicely moist due to the tomatoes, water and margarine.