Chorizo and Basil Risotto Stuffed Capsicums
Photography Manja Wachsmuth.
This risotto is delicious on its own, but makes a fantastic filling when cooked inside sweet peppers with fresh basil and melting cheese.
INGREDIENTS
4 large capsicums (I used 2 red and 2 yellow)
Risotto
2 tablespoons olive oil
1 medium onion, chopped finely
2 cloves garlic, crushed
250 grams raw chorizo sausages, skins removed
1 cup Arborio rice
½ cup white wine
2 cups chicken stock or water, hot
½ cup freshly grated Parmesan
large handful basil, chopped roughly
1-2 balls fresh mozzarella, sliced
sea salt and ground pepper
extra Parmesan for serving
METHOD
Preheat the oven to 180°C.
Halve the capsicums through the stem and remove the membrane and seeds.
Rub with a little olive oil and season. Place in a roasting dish and bake for 15 minutes. Set aside.
Risotto: Heat the oil in a medium saucepan and cook the onion and garlic with a good pinch of salt until tender. Add the sausages and use a spoon to break up the meat so there are no large pieces. Cook for 4 minutes.
Add the rice and turn to combine. Increase the heat and add the wine, stirring until it has been absorbed. Add the stock, season and bring to the boil. Cover, reduce the heat and cook for 20 minutes, stirring once during cooking.
Take off the heat, stir in the Parmesan and season well. Add the basil then spoon into the capsicums. Top with the mozzarella and a grind of pepper.
Bake for 15 minutes until golden.
To serve: Top with extra Parmesan if desired and serve hot or warm. Makes 8 halves
Cook's tip: I used no-stir Vialone Nano rice, which uses double liquid to rice. If using the stir method you will need about 4 cups of stock.
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