{"id":84052,"date":"2020-11-17T03:17:45","date_gmt":"2020-11-16T16:17:45","guid":{"rendered":"https:\/\/sanitariuminternational.com\/recipes\/a-z\/roast-capsicum-cups-with-lentil-risotto\/"},"modified":"2021-12-08T17:58:08","modified_gmt":"2021-12-08T06:58:08","slug":"roast-capsicum-cups-with-lentil-risotto","status":"publish","type":"recipes","link":"https:\/\/sanitariuminternational.com\/recipes\/a-z\/roast-capsicum-cups-with-lentil-risotto\/","title":{"rendered":"Roast capsicum cups with lentil risotto"},"featured_media":84053,"parent":0,"template":"","meta":{"_acf_changed":false},"recipe_category":[],"acf":{"recipe_id":"edc3b1ec-eed8-4cab-90b6-65c597012a5b","introduction":"Serve either as a side dish or as main accompanied with a green salad.","description":"Roast capsicum cups with lentil risotto can be served either as a side dish or as main accompanied with a green salad.","subtitle":"","body":"
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  1. Cut tops off capsicums and reserve as lids. Discard core and seeds. Place capsicums on baking tray (place lids on tray beside capsicum, stalk side up).<\/li>\n\t
  2. Heat oil in a large heavy based saucepan. Saute onion until soft. Add lentils, stock cube and water. Bring to the boil, then simmer for 15 minutes. Stir through rice. <\/li>\n\t
  3. Add boiling water, ½ cup at a time, adding the next ½ cup after the liquid is absorbed. <\/li>\n\t
  4. Fold through parmesan cheese. Spoon risotto into capsicums. Combine Weet-Bix, extra cheese and oil. Sprinkle over risotto.<\/li>\n\t
  5. Bake in a hot oven, 200°C for 25 minutes or until capsicums are soft and topping has browned. To serve replace lids on capsicum.<\/li>\n<\/ol>","preparation_time":"20","cook_time":"40","cook_time_copy":"Medium","servings":"4","ingredients":"