Mushroom Risotto Stuffed Peppers {Peperoni Ripieni di Risotto ai Funghi} combines portobello and white mushrooms to give the herby risotto filling a rich earthy flavor. Stuffing this delicious combination into sweet bell peppers and then adding a touch of Parmesan cheese on top just makes this entire dish a gastronomical delight.
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❤️ Why you'll love this recipe
I know you may think it's a pretty fancy term for describing a rice combination, but believe me, it's anything but plain.
All it takes is one taste and you'll see why there is such a fuss.
Ask any Italian if it's a plain rice dish and they'll put their hands together in prayer, look up to the heavens and say:
Mamma mia, ma no! È risotto! ( I don't think a translation is needed.)
🛒 Ingredients
These are all the ingredients you’ll need for these delicious risotto stuffed peppers. The exact amounts are listed in the recipe card below.
- Colored sweet bell peppers -- milder than green bell peppers
- Chicken stock or vegetable stock -- the liquid is what the rice absorbs
- Olive -- fat for sautéing
- Portobello mushrooms or cremini mushrooms -- these are the dark brown ones
- White mushrooms -- important part of the rice mixture
- Shallot or small onion -- for seasoning and flavor
- Arborio rice or other risotto rice -- will be one of the main components of the filling
- Dry white wine -- lends flavor and a bit of acidity
- Chives -- onion flavored herb for savory flavor
- Italian parsley -- for flavor and seasoning
- Unsalted butter -- adding richness and flavor
- Parmesan cheese -- taste and flavor
- sea salt to taste -- seasoning
- Ground black pepper -- enhance flavor
Not any type of rice will do. There are several varieties of rice that are used especially for risotto, we used Arborio.
🗒 About risotto
Just imagine the little fat rice kernel as an oyster. Now, the shell (outside) part is translucent and inside . . . that's where you'll find la perla (the pearl). You see, the plump little gem's outer layer will quickly release the starches during the cooking and stirring. This is going to create the creamy texture of a perfect risotto while la perla, the inside of the kernel, will remain al dente.
There is a dichotomy to the perfect risotto -- it is both al dente and creamy.
🥫 How to make
There are two schools of thought when it comes to the perfect consistency.
In Italy there are always two schools of thought -- and more -- we just plain love to argue, especially when it comes to food. I believe it's a national past time along with soccer.
One school advocates the perfect risotto as asciutto (dry) which is creamy like cream-of-wheat consistency.
The other school advocates all onda (wave-like), which is very liquid with the consistency of a thick soup. It seems like the risotto using seafood has a tendency to be looser while the risotto prepared with meats and mushrooms is denser.
Even though Italian-style risotto takes prep time and patience, the creamy end result is worth every second of effort. Risotto is very versatile, it can be made as a side dish, frugal meal or it can be a main dish dinner time feast depending on your additional components.
💭Tips
You can be frugal with the addition of common ingredients such as onions and peas. Or you can be extravagant with the addition of lobster and saffron. Everything tastes good in risotto
👩🏻🍳 FAQs
The best side dishes to serve with mushroom risotto are garlic herb butter roasted chicken, salmon with dill, and roast beef, grilled pork chops.
It all depends on your taste. If you like them crunchy, just stuff them with the cooked stuffing and bake. If your stuffing isn't cooked, it will take longer.
In Italy it is usually served as a complete meal or main dish. Along side of the risotto a small portion of meat or light vegetable dish may also be served.
The most famous risotto recipe is risotto alla Milanese, a special risotto flavored with saffron. You'll find this risotto served with Ossobuco alla Milanese.
📞 Chiacchierata
We ended up making our risotto this way because we already had the sweet bell peppers. Yes, they were part of the overflow in the fridge drawer and needed to be used. But don't you think they make an adorable container for the risotto?
So it was a happily ever after with Mushroom Risotto Stuffed Peppers.
Remember the important rule: Risotto non aspetta per nessuno ( Risotto doesn't wait for anyone).
Un caro saluto e alla prossima.
📝 Recipe
If you'd like the taste of risotto but don't have the time or the correct rice, try our outstanding copycat of Risi e Bisi. We use farro instead of rice and the end result is a rich and creamy dish just like risotto.
📖 Recipe
Mushroom Risotto Stuffed Peppers
Ingredients
- 4 large colored sweet bell peppers- tops cut off and the seeds removed
- 3 cups chicken stock or vegetable stock divided
- 3 Tablespoons olive oil divided
- 8 ounces portobello mushrooms or cremini thinly sliced
- 8 ounces white mushrooms thinly sliced
- 1 shallot diced or small onion
- ¾ cup Arborio rice or other risotto rice
- ¼ cup dry white wine
- 1 ½ Tablespoons chopped chives
- 1 Tablespoon Italian parsley chopped
- 2 Tablespoons unsalted butter
- ¼ cup freshly grated Parmesan cheese
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Heat broth in a medium saucepan and keep the warm broth over low heat on the stove top.
- Preheat oven 400F.
- Heat 1 Tablespoon olive oil in wide, heavy saucepan over medium-high heat. Stir in the mushrooms and cook until soft, about 4 minutes. Remove mushrooms and their liquid -- set aside.
- Heat the remaining 2 Tablespoon of olive oil in the wide pan, stir in the diced shallot. Cook onion about 2 minutes, stirring often. Add rice, stirring to coat with oil. Toast the rice until the edges become translucent, 1 to 2 minutes, and the rice has taken on a pale, golden color. Pour in the wine and stir until evaporated. Add ½ cup of the hot broth and a pinch of salt. Cook, stirring constantly, until all the chicken broth has been absorbed. Add another ½ cup of broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth and cook until each batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. Taste to make sure! This will take about 15 to 20 minutes after the first liquid has been added.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives and mix until the butter is completely melted and then add the parmesan cheese. Season with with salt and pepper to taste.
- Spoon the mushroom mixture in the prepared pepper bowls. Place the peppers in a baking dish misted with baking spray and bake for 15 minutes. Sprinkle with additional parmesan cheese if desired.
- Serve immediately.
Notes
- The ratio of rice to cooking liquid is approximately 1 to 3 ½. Although this recipe calls for a certain amount of liquid, the actual amount may vary -- you may use less. Let the consistency at the end be your guide.
- Although you can use green bell peppers in this rice stuffed peppers recipe, the whole family prefers the mild colored peppers.
Nutrition
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