Risotto Stuffed Peppers and Zucchini

The risotto is delicious stuffed in either peppers or squash so keep that in mind if one looks better than the other at the market. Also, the zucchini can be mixed with small firm yellow squash rather than red peppers.

Recipe courtesy Rachael Ray
Show: Rachael Ray's Week in a Day Episode: Fresh Start

Photo: Risotto Stuffed Peppers and Zucchini

TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.

Halve the zucchini lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halve each zucchini again crosswise. Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper.

Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat. Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes. Add the chopped zucchini and season with salt and pepper. Cook, stirring often, until lightly browned, 2 to 3 more minutes. Stir in the rice, then add the wine and cook until evaporated, about 1 minute. Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more. The rice will take about 18 minutes to cook to al dente. In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices.

Scoop the risotto into the vegetables.

Preheat the oven to 425 degrees F.

Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs. Sprinkle over the tops of the risotto filling. Cover with foil and bake for 35 minutes. Uncover and bake until the tops are browned, 10 to 15 more minutes. Garnish with the parsley.

Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake). Cover and store in the refrigerator. When ready to serve, bake as directed.

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  • on January 13, 2013

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    YUMMY!!! I made this for my sister and brother-in-law who are trying to eat gluten free and they loved it. My husband also agrees. I like the zucchini better but my husband likes the red pepper. Pretty easy to make if you have the time and no distractions while stirring the rice.

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  • on March 15, 2012

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    Awesome! I would totally serve this for a dinner party, it was so good. I too swapped the saffron (for coriander, and ended up stuffing four peppers and just chopping up a zucchini for the risotto (zucchinis weren't looking great that day at the store. It was so yummo!

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  • on February 05, 2012

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    This turned out so yummy! I just used green peppers instead and turned out great! I also didn't have saffron so didn't use any and still tasted good! I would recommend this recipe to anyone plus pretty easy to prepare.

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