Risotto-stuffed peppers

Make fresh produce the star of your dish! Try this yummy risotto-stuffed peppers as a lunch meal or a side. INGREDIENTS 40 grams butter  1 onion, finely chopped  2 garlic cloves, finely chopped ¼ tsp. ground turmeric 1½ cups arborio rice  3 cups vegetable stock  1 cup water  1 cup finely grated Parmesan  150 grams baby marrow, grated  60 grams baby spinach leaves  ½ cup chopped basil  3 red peppers 3 yellow peppers 1 Tbsp. olive oil  ½ cup water  METHOD PREHEAT oven to 180°C. HEAT butter in a pan over medium-low heat. Add onion and cook for 10 minutes or until soft but not coloured. Add garlic, turmeric and rice and cook, stirring, for 2 minutes or until fragrant. Add stock and the water and bring to the boil.  REDUCE the heat to medium-low and cook, covered with a tight-fitting lid, for 15 minutes or until almost tender and liquid is absorbed, stirring two or three times during cooking to check the rice is not sticking to the bottom of the pot. REMOVE from the heat and stir in the parmesan, baby marrow, spinach and basil. Season to taste. CUT the tops off the peppers, about 1 cm from … Continue reading Risotto-stuffed peppers