This summertime meal features bell peppers and zucchinis stuffed with flavorful risotto. Hot and filling yet refreshing with a hint of zest, this is a meal we can see ourselves eating at any time of the day all season long. Learn how to make it right here.
How Do You Risotto Stuffed Peppers and Zucchini?
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Yield: 4 servings
- 4 cups chicken stock
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- Pinch of saffron threads
- 2 medium zucchini
- 2 red bell peppers, halved lengthwise and seeded
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup grated Parmigiano-Reggiano
- 2 tablespoons butter
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 1/2 cup breadcrumbs
- 1/2 cup finely chopped fresh parsley
- Combine the chicken stock, 2 cups water, orange, lemon zest, and 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 olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil in a round-bottomed 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, for 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, constantly stirring 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 olive oil 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 parsley and serve immediately.
- If you are not serving the dish immediately, fill the vegetables with the risotto, let them cool, then cover and store them in the refrigerator. When ready to serve, bake as directed.
- This stuffed risotto recipe can also be partnered with other vegetables depending on what’s in season. Pair the risotto with tomato, eggplant, sweet potato, or any other vegetable of your choice.
Stuffed peppers and zucchinis filled to the brim with risotto is such a unique dish that’s surprisingly easy to prepare. If you’re looking for a new recipe to try out that will surprise your tastebuds, this one will instantly be a hit the moment you try it.
Looking for other unique rice meals like this one? Check out our blog for more rice recipes.