date:Mar 21, 2014
Ingredients
4 (350g each) large red capsicums
2 tablespoons olive oil
1 medium brown onion, chopped
3 baby eggplants, chopped
2 garlic cloves, thinly sliced
2 x 250g packets arborio rice risotto base
2 cups chicken or vegetable stock
1/2 cup chopped fresh basil leaves
1 cup pizza cheese
mixed salad leaves, to serve
Method
1. Preheat oven to 220C/200C fan-forced. Grease a 4.5cm-deep, 21cm x 28cm (top) flameproof baking dish. Slice tops from capsicums. Discard tops. Scoop out seeds and memb