Risotto Stuffed Peppers and Zucchini

Name: Risotto Stuffed Peppers and Zucchini
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 2 Tbsps butter; 946 milliliters chicken stock; 118 milliliters dry white wine; 4 Tbsps EVOO, plus more for drizzling; 4 cloves garlic, finely chopped; 1 Juice lemon; 1 Juice orange; 1 teaspoon lemon zest; 118 milliliters finely chopped fresh flat-leaf parsley, or a combination of parsley and fresh mint; 1 medium onion, finely chopped; 1 teaspoon orange zest; 118 milliliters panko or homemade breadcrumbs; 237 milliliters grated Parmigiano-Reggiano; 2 red bell peppers, halved lengthwise and seeded; 1 pinch Generous saffron threads; 4 servings Salt and freshly ground pepper; 2 mediums zucchini

You can never have too many main course recipes, so give Risotto Stuffed Peppers and Zucchini a try. One serving contains 741 calories, 24g of protein, and 30g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. A mixture of lemon zest, juice of orange, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.

Ingredients you will need

Chicken Stock

Saffron

Orange

Lemon

Water

Equipment you will use

Pot

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.

Ingredients you will need

Bell Pepper

Zucchini

Seeds

Equipment you will use

Baking Pan

Drizzle with EVOO and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Extra Virgin Olive Oil

Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Pot

Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Salt And Pepper

Zucchini

Rice

Wine

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.

Ingredients you will need

Butter

Cheese

Orange

Lemon

Stock

Rice

Equipment you will use

Ladle

Scoop the risotto into the vegetables.

Ingredients you will need

Vegetable

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs.

Ingredients you will need

Breadcrumbs

Cheese

Extra Virgin Olive Oil

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.

Equipment you will use

Oven

Aluminum Foil

Garnish with the parsley.

Ingredients you will need

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.

Ingredients you will need

Vegetable

Equipment you will use

Oven