Risotto-stuffed Bell Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sweet roasted bell peppers are delightful containers for a creamy risotto & great topped with Mozzarella Cheese. I found this wonderful recipe in 'What's Cooking - Italian' cookbook Ingredients:
4 red or yellow bell peppers |
1 tblsp olive oil |
1 large onion - finely chopped |
1 2/3 cup risotto rice - washed |
about 15 strands of saffron |
2/3 cup white wine |
3 3/4 cups hot vegetable or chicken stock |
3 tblspn butter |
2/3 cup grated pecorino romano cheese |
1 3/4 oz course italian sausage - thinly sliced & chopped |
7 oz mozzarella cheese - sliced |
Directions:
1. Cut the bell peppers in half, leaving some of the stalk. Remove the seeds
2. Place the pepper halves, cut side up, under a pre-heated broiler for 12 - 15 mins, until softened & lightly charred
3. Meanwhile, heat the oil in a large skillet
4. Add the onions & saute for 3 - 4 mins until softened
5. Add the rice & saffron, stirring to coat in the oil & cook for 1 min
6. Mix together the wine & the stock
7. Add stock mixture slowly, a ladle full at a time, making sure that all the liquid is absorbed before adding the next ladleful.
8. When all the liquid has been absorbed, the rice should be cooked
9. Test by tasting a grain. If it still crunchy, add a little water & continue cooking
10. It should take at least 15 mins to cook
11. Stir in the butter, pecorino romano cheese & the chopped sausage
12. Spoon the mixture into the bell pepper halves
13. Top with a slice of mozzarella cheese
14. Place under the broiler for about 4 - 5 mins or until the mozzarella cheese is bubbling
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