Stuffed Peppers with White Wine Risotto

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Stuffed Peppers with White Wine Risotto

 

A generous amount of white wine makes this aromatic entree festive enough for

any special occasion.

INGREDIENTS:

4-6 red bell peppers

2 tbsp olive oil + 1/4 cup

1/2 tsp salt

1/2 tsp garlic powder

3 scallions

4 cloves garlic

3 cups vegetable broth

1 cup white wine, separated + 1 tbsp

1 cup Aborio rice

1/2 cup sun-dried tomatoes (re-hydrate if necessary)

1 portobello mushroom, halved and sliced

1 tbsp margarine

parmesan cheese (vegan or dairy, optional)

 

PREPARATION: Slice tops off of peppers and scoop out seeds. Place in baking

tray. Drizzle with 2 tbsp olive oil, garlic and salt and bake at 350 degrees for

15-20 minutes, or until just barely tender. Meanwhile, heat broth and 1/2 cup

wine over low heat til hot, just before simmering.

 

In a separate large skillet, sautee scallions, garlic cloves in 1/4 cup olive

oil. Add rice and mushrooms until rice is toasted, but not burnt, stirring

frequently. Add 1/2 cup white wine and simmer one more minute. Add 1/2 cup of

the broth and wine mixture to rice. Allow to cook until the liquid is almost

absorbed. Continue adding broth mixture 1/2 cup at a time until rice is cooked,

about 30 minutes. Add 1 tbsp margarine and 1 tbsp wine just before done cooking.

Stuff into peppers. Sprinkle the stuffed peppers with parmesan, if desired, and

bake 10 more minutes.

 

 

 

 

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