- 300 grams of risotto
- 2 dl white wine
- 1 onion
- 2 cloves of garlic
- 700 ml vegetable stock
- 1 leek
- 6 bell peppers (red, green, yellow, whichever you prefer)
- 1 dl heavy cream
- 100 gram parmesan cheese
- chives or parsley for garnishing
- olive oil for baking
Kitchen equipment needed
- Chefs knife
- Cutting board
- Prelined baking tray with greaseproof paper
- Sauce pan
- Small skillet
Preparing the stuffed bell peppers — 5 minutes
Heat up your oven to about 200 degrees celsius or 392 fahrenheit. Cut and dice onions and the two cloves of garlic. Rinse and cut the leek into little parts.
Making the risotto rice for the stuffed bell peppers — 10 minutes
Heat olive oil in a sauce pan. Sauté the onion and garlic, then add the risotto. Bake until the rice is glossy. Moisten the risotto rice with some white wine. Add the vegetable stock little by little until the risotto rice has been properly cooked. You can tell when the rice has been cooked by tasting it.
Take a skillet and bake the chopped up leek. When ready add this to the risotto rice mixture. Make the rice creamier by adding 1 dl of heavy cream and 80 grams of parmesan cheese. Keep some of the parmesan cheese aside for garnishing the bell peppers later on. Season with salt and pepper.
Cooking the stuffed bell peppers — 30 minutes
Halve the bell peppers and clean them. Place on a baking sheet and sprinkle with olive oil, pepper and salt. Heat the peppers up in the oven for about 20 minutes. When cooked, remove them from the oven and fill the bell peppers with the risotto and garnish with some parmesan cheese. Put back into the oven until the cheese has gotten a golden brown color. Serve while hot, but you can wrap these up in cling film after they’ve cooled off and refrigerate for a day. Enjoy!