Baked pep­pers filled with risotto

SERVES 4

No. 1 Magazine - - SPA REVIEW -

IN­GRE­DI­ENTS

• 2 tbsp olive oil • ½ cour­gette, cubed • 1 ball of moz­zarella, cubed • ½ aubergine, cubed • a hand­ful of mint leaves • 2 tsp tomato purée • 700ml hot veg stock • 4 large pep­pers • 30g parme­san, grated • ½ onion, chopped • salt and black pep­per • 150g ar­bo­rio rice

METHOD

1. Pre­heat the oven to 180°C/350°f/gas mark 4. Heat the olive oil in a pan, add the onion and sweat on a medium heat un­til soft­ened. Stir in the rice, then the cour­gette, aubergine and tomato purée, then add a lit­tle stock and cook un­til ab­sorbed. 2. Grad­u­ally add the re­main­ing stock, stir­ring all the time, for 12-15 min­utes. The rice should still be firm. Re­move from the heat, stir in the Parme­san and leave to cool. 3. Slice the tops off the pep­pers, keep­ing the stems so they look like lit­tle hats, and set aside. Put the pep­pers in a lightly oiled bak­ing dish. Half-fill them with the risotto, add a few cubes of moz­zarella, gen­tly press­ing it into the fill­ing, and some mint. Add the re­main­ing risotto and more moz­zarella, press­ing it in. Put the ‘hats’ on the filled pep­pers, driz­zle with a lit­tle olive oil, cover with foil and bake for 45 min­utes. Re­move the foil and bake for another 15 min­utes. 4. Al­low to rest for 5 min­utes be­fore serv­ing.

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