Prep time 10 min
Cook time 20 min
Serves 4
Nutritional information per serving
Weight 4 g
Calories 458 cal
Total Fat 13.3 g
Saturated Fat 3.5 g
Carbs 70.4 g
Sugars 7.8 g
Sodium 856 mg
Protein 11.8 g


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  1. heat oil in a medium saucepan over medium heat. add onion and sauté until softened, add garlic and rice and cook 1 minute.
  2. place stock, MAGGI original seasoning and tomato paste in a small saucepan and simmer gently. add 1 cup (250ml) stock to rice and cook gently until absorbed, stirring occasionally. continue cooking until all the stock has been absorbed and the rice is tender. add tomato and heat through.
  3. spoon risotto into capsicums, place in a deep frying pan or heatproof dish.
  4. pour water and extra MAGGI original seasoning in the pan, cover and simmer 15 minutes.
  5. top with cheese and basil, place pan under hot grill and cook until golden.

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