Peppers Stuffed with Sundried Tomato and Mushroom Risotto⠀

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Peppers Stuffed with Sundried Tomato and Mushroom Risotto⠀
by @thefoodietakesflight⠀
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How to 👇⠀
For 2-3 servings⠀
6 large bell peppers⠀
1.5 cups uncooked arborio rice (essential)⠀
1/4 cup red onion⠀
3 cloves garlic, minced⠀
3 tbsp olive oil⠀
1/3 cup dry white wine (optional but highly recommended!)⠀
1/3 cup chopped sundried tomatoes (I used those soaked in oil)⠀
1.5 tbsp tomato paste⠀
1 cup fresh mushrooms⠀
Dried mushrooms⠀
1 tbsp basil, chopped + for topping⠀
6-7 cups vegetable stock⠀
1.5 tsp salt, or to taste*⠀
*the seasoning of your risotto will depend greatly on your stock so if your stock is well seasoned, you’ll need to add minimal salt to the risotto⠀
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1. Heat an oven to 350F. Slice the peppers in half and place in the oven to cook for 35-40 minutes into cooked.⠀
2. Prepare your stock. I boiled around 6 cups of water then added in a cube of vegetable stock. You can make your own stock by boiling leeks, celery, carrots, and onions with a generous amount of salt for 3 hours.⠀
3. In a large pan/pot, heat the olive oil. Add in the onions and garlic. Sauté until tender.⠀
4. Add in the chopped sundried tomatoes. Sauté for 2 minutes. Add in the arborio rice. Coat in the oil-tomato mixture well.⠀
5. Pour in the white wine. Mix until it has been absorbed ( rice will turn a bit creamy). 6. Pour 1 cup of the stock. Add in tomato paste and basil.⠀
7. On medium heat, continue to mix frequently until the rice absorbs the stock.⠀
8. Add another 1 cup of the stock. Mix frequently until it is absorbed. Repeat this step every 5 mins or so.⠀
9. After 30-35 mins or, rice should be perfectly cooked. Add salt to taste.⠀
10. The rice should still be chewy or al dente. If the risotto is dry, feel free to add in 1/4 cup of stock and mix.⠀
11. Stuff the peppers with some risotto. Enjoy while hot.