Stuffed Peppers with Sundried Tomato and Mushroom Risotto
Ingredients
- 6 large bell peppers
- 1.5 cups uncooked arborio rice
- 1/4 cup red onion
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1/3 cup dry white wine (optional)
- 1/3 cup chopped sundried tomatoes
- 1.5 tbsp tomato paste
- 1 cup fresh mushrooms
- Dried mushrooms
- 1 tbsp basil, chopped
- 6-7 cups vegetable stock
- 1.5 tsp salt, or to taste
Preparation
Heat the oven to 350F. Slice the peppers in half and place them in the oven to cook for 35-40 minutes until done.
Prepare the stock by boiling water and adding a vegetable stock cube, or make your own by boiling leeks, celery, carrots, and onions with salt for 3 hours.
In a large pan or pot, heat the olive oil. Add the onions and garlic and sauté until tender.
Add the chopped sundried tomatoes and sauté for 2 minutes. Then add the arborio rice and coat it well in the oil-tomato mixture.
Pour in the white wine and mix until it is absorbed, making the rice creamy.
Pour in 1 cup of the stock and add the tomato paste and basil.
On medium heat, stir frequently until the rice absorbs the stock.
Add another cup of the stock and stir frequently until absorbed. Repeat this every 5 minutes or so.
After 30-35 minutes, the rice should be cooked. Add salt to taste.
Ensure the rice is chewy or al dente. If dry, add 1/4 cup of stock and mix.
Stuff the peppers with the risotto and enjoy while hot.
Tips
The amount of salt needed depends on the seasoning of your vegetable stock; use minimal salt if the stock is well seasoned.
