Mushroom Risotto Stuffed Peppers
Creamy al dente risotto made with earthy mushrooms then stuffed in sweet bell peppers. A delicious combination of flavors.
Servings: 4 people
Calories: 392kcal
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
Serving: 4g | Calories: 392kcal | Carbohydrates: 43g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 756mg | Potassium: 838mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4090IU | Vitamin C: 168mg | Calcium: 88mg | Iron: 3.2mg