I love risotto in every form. That’s why I stuffed it with peppers. It came out delicious, buttery, melting in the mouth. And at the same time, practically a one-pot dish. You can eat them hot and cold, take them to work for lunch, or even have a picnic. The risotto is made simple, and you don’t need to be afraid of it. It is delicious, buttery with a combination of spicy Italian Grana Padano cheese or whatever you like.
How to choose the best ingredients for risotto-stuffed peppers with mincemeat
Peppers: red and yellow peppers are the best. It must have a round shape because it tastes perfect and looks nice. And you also eat with your eyes.
Arrabiata risotto: there are two common types of risotto: Arrabiata and Carnaroli. There are others, but you can quickly get these in stores, and I recommend them. Other varieties are not suitable for risotto as they contain more starch. Starch makes the risotto sticky and is therefore essential.
Minced pork: mincemeat does not have to be only pork. It can be beef, or also chicken, or turkey. It is essential to be the way you like. Anyone will fit this recipe. Of course, it will change the taste a little, but I think it doesn’t matter much. Here, risotto and paprika play the first roles. After that, meat is just an addition.
Vegetable broth: the vegetable stock is only of good quality. You can prepare it yourself in a few portions and freeze it for the next time. The recipe for the perfect vegetable stock can be found on my blog. You can use it not only for risotto but also for delicious cream soups, e.g.: leek cream soup, celery cream soup.
White wine: white wine is only dry. It is added to risotto to keep a light, acidic taste. It is unnecessary because you will make risotto with the vegetable stock itself, but the flavor will be different. It does not have to be a high-quality wine.
Tips and tricks
- You can make more vegetable broth and freeze it for reuse. You only freeze the broth itself.
- To keep the broth hot all the time but not to boil, you can keep the pot in a water bath or on shallow heat.
Risotto-stuffed peppers with mincemeat
- 4 red peppers
- 150 gr Arrabiata rice
- 1 onion
- 300 gr mincemeat
- 500 ml vegetable broth
- 70 ml white wine
- 0.5 tsp chili pepper
- 2 tsp curry
- 50 gr butter
- 50 gr grated Parmesan
- salt and pepper
- We will need a deep pot or wok. I like doing wok, for me, it is indispensable in the kitchen.
- Dice the onion and fry in olive oil.
- When the onion is ready, add the rice and mix. The rice will turn white and then pour the wine.
- When the wine gets to the rice, add meat and spices (at this stage, do not salt it, because the broth and Parmesan are salty, and at the end, our dish may be too salty).
- There are different schools, but they allow you to add cubed or mixed vegetable broth to your soup. However, I encourage you to make your own. Sometimes I do more and freeze it for the next dishes.
- The risotto broth should be kept warm all the time so as not to interrupt the process of swelling the rice. When the rice is done with the broth, add a little broth and add all the broth to our risotto.
- Finally, take the risotto out of the burner, add the butter, stir it and wait about 10 minutes for it to be absorbed. Add the Parmesan and mix. If necessary, season with salt and pepper now.
- Wash the peppers, cut the top by about 2 cm with the tail, remove the seeds, wash the center again, salt, and bake for about 10 minutes in a 180 degrees C/356 degree F oven.
- When the peppers are ready, fill them with our risotto and bake for about 30 minutes in a 180-degree C/ 356 degree F oven.
- Enjoy your meal!