Best 2 Risotto Stuffed Peppers And Zucchini Recipes

Risotto stuffed peppers and zucchini is a delicious and easy to prepare dish that makes for a perfect main course or side dish. The creamy risotto filling, made with arborio rice, vegetables, and herbs, is encased in tender bell peppers and zucchini, creating a colorful and flavorful combination. This hearty dish can be customized to your liking by adding different vegetables, proteins, or cheeses, making it a versatile option for any occasion.

Here are our top 2 tried and tested recipes!

ZUCCHINI RISOTTO

Zucchini Risotto image

This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.

Provided by LitleLisa1

Categories Main Dish Recipes Rice Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

7 cups vegetable or chicken stock
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
½ medium zucchini, thinly sliced with a vegetable peeler
10 sun-dried tomatoes, softened and chopped
1 teaspoon dried thyme, crushed
6 tablespoons freshly grated Parmesan (or mozzarella) cheese
1 tablespoon chopped fresh basil leaves, or to taste
freshly ground black pepper to taste

Steps:

Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 71.2 g, Cholesterol 9.5 mg, Fat 4.1 g, Fiber 3.1 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 699.2 mg, Sugar 5.9 g

RICOTTA STUFFED ZUCCHINI

Ricotta Stuffed Zucchini image

This appetizer is quick to prepare and delicious.

Provided by chunker

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 zucchini, halved lengthwise
½ teaspoon salt
½ teaspoon ground black pepper
½ cup part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g

Tips:

Choose the right rice: Arborio or Carnaroli rice are the best choices for risotto, as they hold their shape and creaminess well.
Toast the rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from becoming mushy.
Add the liquid gradually: Adding the liquid gradually allows the rice to absorb it evenly and prevents the risotto from becoming too soupy.
Stir constantly: Stirring the risotto constantly helps to prevent it from sticking to the bottom of the pot and ensures that it cooks evenly.
Don't overcook the rice: Risotto should be cooked until it is al dente, with a slight bite to it. Overcooking will make it mushy.
Add vegetables and herbs: Vegetables and herbs add flavor and color to risotto. Some popular choices include mushrooms, peas, asparagus, and spinach.
Finish with cheese: Adding cheese to risotto creates a rich and creamy sauce. Parmesan and mozzarella are popular choices.
Serve immediately: Risotto is best served immediately after it is cooked, as it will start to lose its creaminess as it cools.

Conclusion:

Risotto stuffed peppers and zucchini are a delicious and versatile dish that can be enjoyed for lunch or dinner. The creamy risotto filling is complemented perfectly by the roasted vegetables, and the dish is sure to be a hit with everyone at the table. With a little planning, this dish can be easily made ahead of time, making it a great option for busy weeknights. Whether you are looking for a vegetarian main course or a side dish to accompany your favorite protein, risotto stuffed peppers and zucchini are a great choice.