RISOTTO STUFFED PEPPERS AND ZUCCHINI

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Risotto Stuffed Peppers and Zucchini image

The risotto is delicious stuffed in either peppers or squash so keep that in mind if one looks better than the other at the market. Also, the zucchini can be mixed with small firm yellow squash rather than red peppers.

Provided by Rachael Ray : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

4 cups chicken stock
1 teaspoon orange zest
1 teaspoon lemon zest
Generous pinch saffron threads
2 medium zucchini
2 red bell peppers, halved lengthwise and seeded
4 tablespoons EVOO, plus more for drizzling
Salt and freshly ground pepper
4 cloves garlic, finely chopped
1 medium onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup grated Parmigiano-Reggiano
2 tablespoons butter
Juice of 1/2 lemon
Juice of 1/2 orange
1/2 cup panko or homemade breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley, or a combination of parsley and fresh mint

Steps:

  • Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.
  • Halve the zucchini lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halve each zucchini again crosswise. Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper.
  • Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat. Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes. Add the chopped zucchini and season with salt and pepper. Cook, stirring often, until lightly browned, 2 to 3 more minutes. Stir in the rice, then add the wine and cook until evaporated, about 1 minute. Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more. The rice will take about 18 minutes to cook to al dente. In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices.
  • Scoop the risotto into the vegetables.
  • Preheat the oven to 425 degrees F.
  • Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs. Sprinkle over the tops of the risotto filling. Cover with foil and bake for 35 minutes. Uncover and bake until the tops are browned, 10 to 15 more minutes. Garnish with the parsley.
  • Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake). Cover and store in the refrigerator. When ready to serve, bake as directed.

maheshika sewwandi
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These are so pretty and festive! I'm definitely making them for my next party.


Ishfaq Malik
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I've made these stuffed peppers and zucchini several times now and they're always a hit! They're a great way to use up leftover rice.


Komal Malghani
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These are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion.


Raaz Khan
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I made these for my family and they loved them! They're a great way to get your kids to eat their vegetables.


Gls Streaming
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These were the best stuffed peppers I've ever had! The risotto filling was amazing and the vegetables were cooked to perfection.


Kathleen Reed
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I'm not a fan of risotto, but I loved these stuffed peppers and zucchini! The filling was creamy and flavorful, and the vegetables were perfectly roasted.


Jugi Hashmi
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These were a disaster! The peppers and zucchini were burnt and the filling was raw.


Clara Joy
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I'm not sure what I did wrong, but these didn't turn out very well. The risotto filling was too dry and the vegetables were too soft.


phyo phyo
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These were okay, but I've had better.


Mehar Pindaaly
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Overall, these were a good recipe. I would definitely make them again, but I would make a few changes.


Rustam Wali
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These were a bit too oily for my taste. I think I'll drain the vegetables better next time.


Daniyal Junaid
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The risotto filling was a little too mushy for my liking. I think I'll cook the rice for a little less time next time.


Bachhu Chandro
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These were a bit bland for my taste. I think I'll add some more herbs and spices next time.


Archimedes 271
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I was looking for a vegetarian stuffed pepper recipe, and this one fit the bill perfectly. The risotto filling was delicious and the vegetables were cooked to perfection.


Shanzay Shah
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These are so pretty and festive! I'm definitely making them for my next party.


Uzair Ahmad Uzair Ahmad
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I used brown rice instead of white rice in the risotto filling, and it turned out great. I also added some chopped sun-dried tomatoes for extra flavor.


Unyime Effiong
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These were a little time-consuming to make, but they were definitely worth the effort. They're a great dish for a special occasion.


Vernell Daniel
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I'm not usually a fan of stuffed peppers, but these were amazing. The risotto filling was so creamy and flavorful, and the vegetables were perfectly roasted.


Sangita Lama
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I made these for a potluck and they were gone in minutes! Everyone raved about them.


Najma Mohamed
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These stuffed peppers and zucchini were a hit with my family! They loved the cheesy risotto filling and the tender, roasted vegetables.