I adore risotto. For some reason I don't make it very often - it just never occurs to me. Then every now and then I remember that risotto exists, and feel the urge to make it there and then (though I usually manage to wait until dinner time). This time, I made a super simple herby risotto with basil and spinach - and rather than serving it in a bowl on its own (or, the more likely scenario, straight out of the pan), I made risotto stuffed peppers.
I'm trying to eat lots of leafy greens at the moment since it's supposed to be a good idea when you're pregnant, and I've mostly been using frozen spinach. It's so convenient, and it means I never accidentally waste half a bag of the fresh stuff when it gets lost in the fridge. I've been throwing a block or two of frozen spinach into my smoothies (which sometimes makes the colour a bit... unusual... but is delicious nonetheless), adding a block or two to the pan every time I make pasta, etc. Frozen veggies are a lifesaver for me at the moment, since I don't have much energy to prepare fresh stuff - such an easy way to get your veggies in.
Of course, you can use fresh spinach in this risotto instead if you prefer. I also used some fresh basil for that gorgeous herby flavour, and topped the risotto stuffed peppers with some pumpkin seeds. I would usually add a bit of extra grated cheese on top, but I'm trying not to always default towards adding extra cheese to everything (it's hard - one day at a time...). The risotto itself has some cheese in anyway, so extra cheese would just be unnecessary, and I like the bit of crunch that the pumpkin seeds give (pine nuts would be good too!).
After stuffing, I finished these herby risotto stuffed peppers by popping them back in the oven for a bit. If you're in a rush you can definitely skip this step and just serve the risotto in the peppers like a bowl, but I do think that baking them helps to bring everything together and makes them feel a bit more cohesive. Served alongside a big salad, they make a great lunch or dinner.
Herby risotto stuffed peppers
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Print Pin CommentIngredients
For the roasted peppers:
- 6 long peppers (I used mirabella peppers)
- ½ tablespoon oil
For the herby risotto:
- 1 tablespoon oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 250 g arborio rice (risotto rice) (~ 1 generous cup)
- 750 ml vegetable stock (~ 3 cups)
- 1 large handful spinach (or 3 cubes frozen spinach, defrosted)
- 1 small handful fresh basil
- 120 g grated cheese (~ 1 cup) - I used cheddar and mozzarella
- 1 tablespoon pumpkin seeds or pine nuts
Instructions
- Wash the peppers, but leave them whole. Place them on a baking tray, and drizzle lightly with a dash of oil. Roast at 190°C (Gas Mark 5 / 375°F) for about 10 minutes, until slightly soft. Set aside until cool enough to handle.
- Meanwhile, prepare the herby risotto. Heat the oil in a large frying pan or wok, and add the onion and garlic. Cook over a medium heat for a few minutes until softened, then add the rice, and cook for a further 2 minutes.
- Add the vegetable stock to the rice a little at a time, stirring regularly and only adding more stock when any excess liquid in the pan has been absorbed. It should take around 25 minutes in total for the rice to absorb all of the stock and to be fully cooked - add a dash more water if the rice isn't completely cooked by the time you've used up all of the stock.
- Add the spinach and basil to a food processor, and blitz until finely chopped. Add this mixture to the risotto, along with the grated cheese. Mix well and cook until the cheese has melted.
- When the peppers are cool, slice them down one side, and carefully remove the seeds (don't worry if one or two seeds remain). Fill each pepper with risotto, and sprinkle with pumpkin seeds or pine nuts. Return to the oven for a further 10 minutes, or until the peppers and risotto are cooked to your liking.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one risotto stuffed pepper.
Wondering what to do with the rest of the bunch of basil? Try sprinkling it over my spicy veggie laksa with crispy tofu:
Pretty says
congratulation! Love the idea of stuffing peppers with some a little different.
Elinor Kugler says
Oooh, I'm definitely going to give this a try! What a great recipe, thanks for sharing :)
Rebecca @ Strength and Sunshine says
O I love risotto! What a fabulous idea to stuff peppers with it!
Kate @ Veggie Desserts says
This risotto looks lovely and so green! I love that it's in peppers. :)
Kavey at Kavey Eats says
I love risotto. We make it most often when we've had a roast, and made a homemade stock overnight from the leftovers. So good. I always forget to stuff vegetables like this though. I must!
nadia says
Sounds delicious and so easy to make! Love how the rice has turned a gorgeous green colour :D
Camilla says
Love the sound of these stuffed pepper, it's something I always mean to make yet never get round to. I'll get there eventually:-)
Petra says
Looks really healthy and nutritious! I don't use white rice so I am thinking I would use brown rice instead but cook it separately for a while (as it takes long to cook) and then put everything together towards the end. It probably wouldn't be the same thing but I am sure it would still taste good..
Becca @ Amuse Your Bouche says
I've never tried a brown rice risotto but let me know how you get on! I do love the chewiness of brown rice.
Annabel says
I love risotto - we had butternut squash and mushroom risotto earlier this week. I often make it when we're in our motor home, as it's a one-pot meal, so less washing up!
I never really think of frozen vegetables (except peas, broad beans and sweetcorn), as the texture is so different. But if this current vegetable shortage continues (I am so missing courgettes!), I might have to....
Becca @ Amuse Your Bouche says
I think frozen vegetables are great for when you're feeling lazy! Better than skipping the veggies altogether, anyway. I've been using a lot of frozen sweetcorn, edamame, spinach, etc. By the time I've cooked it into a pasta bake or whatever, I forget it was frozen :)
Megan says
I can't wait to try this risotto recipe. It sounds delicious! Is a block of frozen spinach the same as we have in the US? I think the frozen spinach is usually around 10 oz. It seems like a lot to use 3 but you may be using something smaller? Thanks for all the great recipes!
Becca @ Amuse Your Bouche says
When I say a block, I mean a small block. I don't know if it's the same everywhere (I assume it is?!) but our frozen spinach comes shaped into little cubes (a bit bigger than an ice cube) so that it doesn't all stick together, you can just take out as many blocks as you like. So where I said 3 cubes of frozen spinach, picture 3 large ice cubes' worth :)
Becca @ Amuse Your Bouche says
(you can just about see the blocks in this bag, if that helps give you an idea of size!) https://www.google.co.uk/search?q=frozen+spinach&safe=off&espv=2&biw=1280&bih=703&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi36riV-vvRAhUIJcAKHTPkDlsQ_AUIBygC#imgrc=-yATNbSghIPZNM: