Delicious Stuffed Risotto Recipe With Grilled Bell Peppers

Risotto is one of the best Italian recipes that you can make using different kinds of ingredients. You can add fish or seafood or meat or anything else that you would like to add. Basically risotto is made with delicious ingredients that add a creamy taste to the rice and also makes it rather fulfilling and nourishing. You can make it and serve instantly to get the best taste.

Here’s How To Make The Same With Grilled Bell Pepper:

Stuffed Risotto Recipe

Cooking Time 40-45 Minutes
Prep Time 30 Minutes
Serves 4

Ingredients Needed:

1 cup Arborio Rice or Italian rice
1 Onion finely chopped
7 – 8 Cloves Garlic Minced or Grated
4 ½ cups of stock / water
50 – 100 ml Dry White wine (Chantilly / Reveria)
2 tbsp each Normal Olive Oil for cooking, Extra Virgin Olive Oil for topping, Parmesan Cheese & Butter
1 tbsp lemon juice
1 capsicum ( red, yellow, green) & 2 tomato each – for filling
1 each small carrot & zucchini
Balsari Vinegar
salt, pepper, basil leaves, oregano, parsley leaves, chilli flakes
50 ml (1/4 cup) cream


Step 1

One of the first steps here is to grill your bell pepper along with the tomatoes. You can slice them into half and then roast in the oven or on a grilled pan till you get a nice and smoky char. This really helps in getting a nice smoky flavour.

Step 2

Prepare the stock. For doing so you, in a pan boil the water 4 ½ cups. Now wash all of your vegetables and then chop or cut into small pcs. The include carrots, beans, onions, 2- 3 pods garlic, celery stem & boil for 5 mins. Strain & keep it aside.

Step 3

In a deep pan take olive oil, put chopped onions & garlic & sauté it. Add the uncooked rice. Roast it for 3 – 4 mins. Add the dry white wine, till it evaporates. Cook till the wine dries up. Add veg stock gradually; keep stirring on a medium flame. This will take minimum ½ hour.

Step 4

In another pan, you can saute some mushrooms in butter. Add sautéed mushrooms and make sure that is semi cooked. Stir continuously with a wooden spoon. Meanwhile, cook till the rice is al – dante. Add the cream. Add stock water as the dish should not be dry. Add salt, pepper, herbs, chilli flakes. Add cheese. (If adding cheese reduce the qty of salt to ½). Serve immediately with both grilled (tomato & capsicum) vegs at the side.

Step 5

Now take the risotto and fill it up with the rice and serve hot.

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