Recipe: Appetizing Vegetable risotto stuffed peppers

Vegetable risotto stuffed peppers.

You can cook Vegetable risotto stuffed peppers using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegetable risotto stuffed peppers

1. It's 150 grams of Risotto rice.
2. You need 500 ml of Vegetable stock.
3. It's 1 clove of Garlic.
4. Prepare 2 medium of Shallots.
5. Prepare 1 medium of Carrot.
6. It's 1 medium of Courgette.
7. It's 3 of Cabbage leaves.
8. Prepare 2 large of Ramiro peppers.
9. Prepare 1 dash of Double cream.
10. You need 1 of Olive oil.
11. You need 1 of Grated cheese to serve (optional).

Vegetable risotto stuffed peppers step by step

1. Heat oil in frying pan, add rice and mix well, coating each grain in oil. Add a ladleful of hot vegetable stock to the rice and mix. Bring to a simmer as the liquid is absorbed by the rice. Continue adding more stock, ladleful at a time, letting the rice absorb it gradually. This should take around 15-20 minutes, until the rice is soft..
2. While the rice is cooking, finely chop the garlic, shallots, carrots and slice the courgette and cabbage leaves. Slice the peppers in half lengthways, and place under a preheated grill, flipping occasionally..
3. Heat oil in a separate frying pan and add the garlic, shallots and carrots. Stir until softened and add the courgette..
4. When the risotto has nearly absorbed all of the stock, add the cabbage to the rest of the vegetables and stir. Add the cream and continue to stir as the cream reduces..
5. After the rice has absorbed all the stock add it to the vegetables and mix together. Dish up the peppers and spoon over the vegetable risotto mix. Add grated cheese if desired and serve..