1/2 cup finely chopped fresh flat-leaf parsley, or a combination of parsley and fresh mint
Instructions
Combine the chicken stock, 2 cups water, the
orange and lemon zests and the 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 EVOO and season with salt and
pepper.
Heat 2 tablespoons EVOO in a round-bottomed
risotto 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, 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, stirring vigorously 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 EVOO 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 the parsley.
Cook's Note- If you are not serving the dish
immediately, fill the vegetables with the
risotto and let cool (do not bake). Cover and
store in the refrigerator. When ready to serve,
bake as directed.
Originally Submitted
6/28/2016
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