I watch a lot of the cooking competitions like Masterchef Australia (my favourite) and whenever Risotto comes up it's always 'oh this is so hard' ... waffle ... it's very easy and a dish than can be changed to suit anyone's tastes very easily.
This is my Risotto Stuffed Peppers recipe which you can have as a lunch, snack or with meat for a more substantial dinner. It looks nice and as we eat with our eyes first that helps :)
Now just to confuse issues there isn't exact quantities here as it all depends on how many you are feeding. Basically it is 1 pepper per serving and if you cut the top off one and use it as a measure it's 3/4 pepper full of rice per serving.
You will also need Arborio rice, herbs (fresh or dried), garlic, onion, stock pot and parmesan. After that it depends on what you want to add in veg or meat. This is fab with chorizo sliced and fried in the pan first with the onion and then add the rice as per the following method.
1. Heat 1tbsp oil, or I use the 1cal spray oil and it reduces the fat content and works just as well as olive oil or rapeseed oil, in a deep, heavy based pan.
2. Chop the onion, garlic and herbs and fry for a minute or two in the oil. (Add the chorizo too if you are using it).
3. Add the rice and fry for another minute or two.
4. Pop the stock pot (whichever flavour you like best - I find Chicken gives the nicest flavour). Add some boiling water, enough to just cover the rice. This will boil off quite quickly.
5. Keep topping up with boiling water and stirring until it's cooked, takes about 20 minutes. Taste test is the best way of knowing it's cooked.
6. Add whatever veg you want to it - peppers, sweetcorn, green beans, any canned beans, whatever you want just chop it in a small dice. Season to taste with salt and freshly ground black pepper.
7. Grate about half a wedge of Parmesan. Add most of this and stir the Risotto. (if you are making a big batch you might need all the wedge just reserve enough to sprinkle on top)
8. Fill each pepper and top with the remaining Parmesan.
9. Bake in a preheated oven at 180'C for about 15 minutes.
And that's it. Serve with whatever you wish or just on it's own.
The Risotto itself heats up well the next day too so great for midday snack or lunch.
Let me know how you get on, it's not as hard as some people think it is and can easily be cooking while you are emptying the dishwasher or whatever in the kitchen as long as you keep an eye it doesn't boil dry and keep stirring to get it nice and creamy.
This is my Risotto Stuffed Peppers recipe which you can have as a lunch, snack or with meat for a more substantial dinner. It looks nice and as we eat with our eyes first that helps :)
Now just to confuse issues there isn't exact quantities here as it all depends on how many you are feeding. Basically it is 1 pepper per serving and if you cut the top off one and use it as a measure it's 3/4 pepper full of rice per serving.
1. Heat 1tbsp oil, or I use the 1cal spray oil and it reduces the fat content and works just as well as olive oil or rapeseed oil, in a deep, heavy based pan.
2. Chop the onion, garlic and herbs and fry for a minute or two in the oil. (Add the chorizo too if you are using it).
3. Add the rice and fry for another minute or two.
4. Pop the stock pot (whichever flavour you like best - I find Chicken gives the nicest flavour). Add some boiling water, enough to just cover the rice. This will boil off quite quickly.
5. Keep topping up with boiling water and stirring until it's cooked, takes about 20 minutes. Taste test is the best way of knowing it's cooked.
6. Add whatever veg you want to it - peppers, sweetcorn, green beans, any canned beans, whatever you want just chop it in a small dice. Season to taste with salt and freshly ground black pepper.
7. Grate about half a wedge of Parmesan. Add most of this and stir the Risotto. (if you are making a big batch you might need all the wedge just reserve enough to sprinkle on top)
8. Fill each pepper and top with the remaining Parmesan.9. Bake in a preheated oven at 180'C for about 15 minutes.
And that's it. Serve with whatever you wish or just on it's own.
The Risotto itself heats up well the next day too so great for midday snack or lunch.
Let me know how you get on, it's not as hard as some people think it is and can easily be cooking while you are emptying the dishwasher or whatever in the kitchen as long as you keep an eye it doesn't boil dry and keep stirring to get it nice and creamy.
Looks gorgeous. That I will try. And I agree risotto is not so difficult. Did you ever try barley risotto very tasty with Leek and onion.
ReplyDeleteNever did try Barley but I have seen Quinuo used too. Let me know how you get on :)
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