PUMPKIN AND SWEET POTATO RISOTTO SUFFED CAPSICUMS

Hey everyone, 
This is a recipe for pumpkin and sweet potato risotto but then stuffed into capsicums. It's quite a healthy dinner and more exciting than just risotto as well as a way to incorporate capsicum into your diet.

Ingredients:

2x Capsicums

1/2 Pumpkin 

1/2 Sweet potato

2 cups Aborio rice

8 Mushrooms

1/2 Onion 

1 Carton of Stock

STEP 1

PREPARE

Wash and then dice your pumpkin and sweet potato up into small squares.

STEP 2

FRY

Using a frying pan, cook your pumpkin and sweet potato squares.

STEP 3

ONIONS
Slice your onion up and leave to cook in a saucepan with oil and garlic.

STEP 4
COMBINE
Once your onion is fully cooked you can combine the mushrooms, pumpkin/sweet potato mixture and finally the Aborio rice into the saucepan.

STEP 5

STOCK
Pour all of the stock into a smaller saucepan and leave to boil.

STEP 6

STIR
Complete your risotto by combining your boiled stock with your rice mixture and continuously stirring until the rice absorbs all of the stock. This can take up to 15 minutes of continuous stirring.

STEP 7

STUFF
After you cut out the stems and seeds in your capsicums, you can stuff them with your risotto.

STEP 8

BAKE
Top with cheese and bake in the oven for 20-30 minutes.

Thank you so much for reading this recipe, I hope you try it out!