Lemon, Parmesan and Spinach Risotto Stuffed Capsicums

Sweet red capsicums roasted until soft, then filled with a creamy risotto of arborio rice, peas, baby spinach, lemon and parmesan. A final scattering of parmesan melts over the top in the oven, making a generous vegetarian main or a side dish for a shared table.

Stuffed capsicums have always been a quiet way to make a meal feel generous without much more on the table than rice and vegetables. Ours are filled with risotto rather than mince: softened onion and arborio cooked slowly in warm vegetable stock, then finished off the heat with butter, lemon zest and a good handful of parmesan.

The peas and spinach go in right at the end so they stay green, and the last of the parmesan is scattered over the top before the dish goes back into the oven uncovered. What comes out is soft, sweet capsicum holding creamy rice with lightly golden edges, and a baking dish full of lemony juices worth spooning over every serving.

Meat-free nights at our table look like this more often than not. One big dish in the middle, everyone helping themselves, nobody feeling short-changed.

Prep: 20 min · Cook: 50 min · Yield: 8 capsicum halves · Cuisine: Mediterranean · Category: Vegetarian

Ingredients

Lemon, Parmesan and Spinach Risotto Stuffed Capsicums

• 4 large red capsicums
• 2 tablespoons extra virgin olive oil, divided
• 1 large brown onion, finely diced
• ½ teaspoon fine salt, plus more to taste
• 4 garlic cloves, finely minced
• 350g arborio rice
• 1.2 litres vegetable stock, kept warm (you may not need all of it)
• 1 cup frozen peas
• 60g baby spinach, roughly chopped
• Finely grated zest of 1 lemon
• 1–2 tablespoons fresh lemon juice, to taste
• 40g unsalted butter
• 100g finely grated parmesan, divided
• Freshly cracked black pepper, to taste
• 2 tablespoons finely chopped flat-leaf parsley, to finish

Method

1. Preheat the oven to 200°C conventional or 180°C fan forced.
2. Cut the capsicums in half lengthways, keeping the stems attached where possible. Remove the seeds and membranes, then arrange the halves cut-side up in a large baking dish.
3. Drizzle with 1 tablespoon of the olive oil and season lightly with salt. Roast for 15 minutes, until they have begun to soften but still hold their shape.
4. Meanwhile, place the vegetable stock in a saucepan over low heat and keep it warm.
5. Heat the remaining tablespoon of olive oil in a large, deep frying pan over medium-low heat. Add the onion and ½ teaspoon salt. Cook gently for 6–8 minutes, stirring occasionally, until the onion is soft and translucent without colouring.
6. Add the garlic and cook for a further 30 seconds, just until fragrant.
7. Add the arborio rice and stir for 1–2 minutes, coating every grain in the onion mixture.
8. Add the warm stock one ladle at a time, stirring regularly and allowing most of each addition to absorb before adding the next. Continue for approximately 14–16 minutes, until the rice is around two-thirds cooked. It should still have a firm centre and sit looser than a finished risotto. You will likely have stock left over, which is what you want for the next stage.
9. Stir through the frozen peas and cook for 1 minute. Add the chopped baby spinach and stir for a further 1–2 minutes, until just wilted.
10. Remove the pan from the heat. Fold through the lemon zest, 1 tablespoon lemon juice, butter and 60g of the parmesan. Season with black pepper, then taste before adding any further salt or lemon juice.
11. Spoon the risotto generously into the partially roasted capsicums. Pour approximately 125ml of the remaining warm stock into the base of the baking dish, taking care not to pour it over the filling.
12. Cover the dish loosely with foil and return it to the oven for 15–20 minutes, until the rice is tender and the capsicums are soft.
13. Remove the foil and scatter the remaining parmesan over the filling. Return to the oven uncovered for 5–8 minutes, until the cheese has melted with a few lightly golden edges.
14. Rest for 5 minutes, then finish with the fresh parsley before serving.

Serving Suggestion

Serve these as a vegetarian main with Simple Rosemary Focaccia for mopping up the pan juices, or add Greek Style Salad with Feta, Olives & Garlic alongside for something fresh. For a larger shared meal they sit beautifully next to Greek-Style Lamb Loin Chops.

Storage Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a moderate oven with a small splash of vegetable stock in the base of the dish to help the risotto soften again.

Make Ahead Notes

The capsicums can be halved and cleaned earlier in the day. The risotto filling is best prepared shortly before assembling, as arborio rice continues to absorb liquid as it sits.

Notes

Salting the onion as it begins to cook draws out its moisture, letting it soften slowly into a sweeter, more savoury base without browning.

Keep the stock warm throughout. Cold stock drops the temperature of the pan with every addition and stops the rice cooking evenly.

Stop cooking the risotto while the rice still has a definite bite. It keeps absorbing liquid inside the capsicums and turns soft if it was already finished on the stovetop.

The filling should look looser than an ordinary finished risotto before it goes into the oven. Add another splash of warm stock if it starts to sit firmly in the pan.

Add the parmesan only after the pan comes off the heat, so it melts smoothly into the rice rather than turning oily or stringy.

If you are cooking for strict vegetarians, check the parmesan. Traditional parmigiano reggiano is made with animal rennet, so use a vegetarian hard cheese in its place.

The Grace Table Tip

Spoon the lemony juices from the base of the dish over each capsicum as you serve. One half makes a side, two make a main, and the juices are what carry the lemon and parmesan through the whole plate.

Carnaroli rice works in place of arborio and holds its shape a little more firmly through the second bake. Frozen spinach can stand in for baby spinach if it is thoroughly thawed and squeezed dry first.