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Red Capsicum and Zucchini Risotto


Preparation Time: 10 minutes

Cooking Time: 35 minutes

Serve: 6 people


  • 1 1/2 teaspoons vegeta (vegetable stock)
  • 2 cups water
  • 1 tin tomato purée 400 ml
  • 3 medium red capsicum
  • 1 large zucchini
  • 1/2 cup of rice
  • 1 large onion
  • 4 garlic cloves


Dice the onion, chop the garlic. Cut zucchini in cubes, cut capsicum approx 1 inch square. Preheat 1 teaspoon off oil in actifry for 2 min, put the onion in and cook for 5 min, place the garlic in and cook for further 5 min. Occasionally stirring. Combine vegeta with 1 1/2 cups of water and add to dish along with the tomato purée and rice. Cook for 10 min. Add zucchini and capsicum and the remaining 1/2 cup of water. Cook for approx 25 min. Stir occasionally through cooking as the rice needs to be distributed evenly. You can add extra water depending on the consistency you like.

This recipe has been added by ActiFry
on 11/27/2012

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