Pumpkin Sage Risotto Stuffed Peppers
Equipment
- Large Skillet
- Saucepan
- Baking Dish
Ingredients
- 4 medium orange or red bell peppers
- 1 cup arborio rice
- 1 15-oz can pumpkin puree
- 1/4 cup chopped fresh sage
- 4 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Cut the tops off the peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- Warm the vegetable broth in a saucepan over medium heat and keep it at a low simmer.
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the arborio rice and cook for two minutes until the grains look lightly toasted.
- Add the pumpkin puree and chopped sage. Then ladle in the warm broth one cup at a time, stirring after each addition until the liquid absorbs before adding more.
- Continue until the rice is creamy and tender, about 20 minutes. Season with salt and pepper, then stir in the parmesan cheese.
- Spoon the risotto into the prepared peppers. Bake for 20 minutes until the peppers soften.
Notes
Chop the sage finely so it mixes evenly through the risotto instead of clumping. If the filling seems too thick before stuffing, add a splash of the remaining broth to loosen it. Leftovers reheat well in the microwave with a tablespoon of water stirred in to restore creaminess.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Saucepan, Baking Dish
Cuisine: Italian
Equipment: Large Skillet, Saucepan, Baking Dish