Chorizo and Basil Risotto Stuffed Capsicums
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!