Tuesday, April 27, 2010
Stuffed Peppers Risotto
1/2 cup uncooked Arborio or long grain white rice
1-1/4 cups reduced-sodium chicken broth
4 small or 2 large sweet peppers
Salt and ground black pepper
3 oz. Parmesan or Romano cheese
1 cup 1-inch pieces asparagus or fresh broccoli florets
1 cup cubed cooked chicken
2 tsp. snipped fresh tarragon or oregano or 1/2 tsp. dried tarragon or oregano, crushed
1/4 cup whipping cream
1/4 cup pine nuts or chopped walnuts, toasted, if desired
For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.
Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water oven for 3 minutes. Remove; drain, cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and black pepper; set aside.
With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set aside. Finely shred or grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in whipping cream, shredded or grated cheese, and nuts. Spoon filling into peppers. Top with shaved cheese. Makes 4 servings.
I also added kalamata olives to it - I love them and they tasted great!