recipes
Stuffed red peppers with basil and mascarpone risotto
Serves:
Ingredients
- 2 large red peppers
- Fresh basil
- 10g mascarpone
- 100g Arborio rice
- 1 onion, chopped
- 1 clove garlic, chopped
- 10ml olive oil
- 100ml vegetable stock
- 1 egg
- 100ml white wine
Method
Start by preparing the risotto. Shallow fry the onion and garlic till soft then add in the. Add in the white wine and reduce by half then gradually add the vegetable stock and simmer. When the risotto is ready, take off the heat and allow to cool before mixing in the basil, mascarpone and egg. Use this mixture to fill the red peppers. Place on a baking tray and cook in a hot oven for 10 minutes at 180`c.
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