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Wednesday, February 15, 2012

Roasted Peppers Stuffed with Chicken and Mushroom Risotto

Sometimes it is nice to have a quiet night at home.  Recently we decided to have a movie night at home.  I decided to cook roasted peppers stuffed with risotto.  I don't know where I got the idea, but somehow I thought that it would be a good combination.  My goal was to create a creamy cheesy risotto, which I achieved by adding a little cream and ricotta.

You can add more vegetables or different vegetables to this dish.  Asparagus or peas would fit the dish nicely.

Total time: 1 hour 15 minutes
Serves 4

You will need:
4 large peppers, top cut off, seeds removed
1 1/2 tablespoon butter
1 1/2 cups Arborio Rice
8 ounces sliced Mushrooms
2 tablespoon White Wine
32 ounces low sodium fat free Chicken Broth
1/2 cup Parmesan
1/2 cup shredded Chicken
2 tablespoons Cream
3 tablespoons Ricotta

Step 1:
Preheat the oven to 350 degrees.  Place the peppers on a baking sheet and put into oven to roast.

Step 2:
Melt 1 tablespoon butter in a pot over medium heat.  Then add the risotto and stir.  Stir frequently until the risotto browns slightly.  Then add just enough chicken broth to just submerge the risotto.  Let simmer.

Step 3:
In a skillet melt 1/2 tablespoon butter over medium heat.  Mix in 2 tablespoons white wine, then add the mushrooms.  Stir frequently until the mushrooms have absorbed all of the liquid, and the mushrooms have browned.

Step 4:
Once the risotto has absorbed the broth (it takes about 10 minutes), add more broth.  As in Step 2, add just enough broth so that the rice is completely submerged.  Stir to make sure that no rice sticks to the bottom of the pan.

Step 5:
Repeat Step 3.

Step 6:
Once the risotto has absorbed the third addition of broth, add more broth until the rice is submerged.  Also add the sauteed mushrooms and the chicken.  Stir.

Step 7:
Once most of the broth is absorbed stir in the cream, ricotta, and parmesan.

Step 8:
Remove the peppers from the oven.  Spoon risotto into the peppers and serve.

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