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Risotto stuffed peppers

by elysia (follow)
Dinner (2022)      Vegetarian (1398)      Rice (226)      Capsicum (24)      Peppers (14)     
This is one of my favourite dishes to make. It's hearty, it's fresh, it's cheesy and you can use just about whatever risotto recipe you fancy for the filling. My favourite way to do it is a tomato and vegetable risotto filling but you can do a meat version too with beef, lamb or pork mince if you like. It's great for using up wilting vegetables in your fridge and a fab meal all year round. This recipe can also be used for stuffed tomatoes, zucchinis and eggplants.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 4-6 servings (depending on size of peppers)

Ingredients
4 red or green peppers (capsicums)
1 can diced tomatoes
1 1/2 cups Aborio rice
1 L chicken or vegetable stock
60g butter
1/2 cup dry white wine
1 large brown onion diced
2 cloves garlic diced finely
1/2 lemon juiced
6 or 7 button mushrooms diced
3/4 cup grated cheese
sprinkle of thyme leaves
sprinkle of parmesan cheese
salt and pepper to taste

Method
Cut the tops off the peppers and remove the cores. Don't throw away the tops - dice up any excess pepper to include in the risotto mixture.
Place onion, garlic and butter into a deep frying pan or saucepan on medium heat and stir.
Rinse Aborio rice in a colander until water running off is relatively clear.
Pour the stock into a small saucepan and bring to the boil, then turn the heat right down.
Once the butter is melted and onion is softening, add in the rinsed Aborio rice and stir in until the rice is 'sealed'/coated in the butter. Then add the tin of diced tomatoes, the leftover diced pepper, mushrooms and whatever other vegetables you like and stir in well.
Note: It's a good idea to preheat the oven to about 180 degrees about now.
Add a couple of ladles of the hot stock to the rice mixture until it is just covered. Stir every minute or so until absorbed then add another couple of ladles. Repeat until all the stock has been added. Then add the wine, lemon juice, thyme, parmesan and salt and pepper.
Stand up the peppers in a baking tray and fill with the tomato risotto mixture. Cover the tops with grated cheese and put into the oven for 15-20 minutes or until the peppers have softened (they will start to take on a bit of a colour change, the skin looks like it has been soaked).

Serve as they are, one pepper per person or with a side salad.

Categories
#Vegetarian
#Rice
#Capsicum
#Peppers
#Dinner
I like this Recipe - 6
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