Last night I went to cook dinner at Birdie’s house after work. Birdie is my best friend Sarah, who is expecting a baby and gets very tired at night. So I offered to go over to her house and cook instead of us going out (which would often lead to trouble anyway). She’d already bought all the ingredients, so when I got there after work all I had to do was pour a wine and get started.
This stuffed capsicum recipe was passed on from my friend Simon. They are a little time consuming, as most risotto’s are, but worth the effort! What I love about them is they’re a little retro – I couldn’t help exclaiming all night – “oh look they’re so 80’s” and they smell like pizza when they’re baking in the oven. Mmmmmm. The risotto can be eaten on it’s own which is what we did when we devoured every last morsel out of the saucepan! No it didn’t spoil our dinner, we ate all of that too. Here is the recipe:
This stuffed capsicum recipe was passed on from my friend Simon. They are a little time consuming, as most risotto’s are, but worth the effort! What I love about them is they’re a little retro – I couldn’t help exclaiming all night – “oh look they’re so 80’s” and they smell like pizza when they’re baking in the oven. Mmmmmm. The risotto can be eaten on it’s own which is what we did when we devoured every last morsel out of the saucepan! No it didn’t spoil our dinner, we ate all of that too. Here is the recipe:
Ingredients
2 cloves of garlic
Brown onion
Swiss brown mushrooms (we used 2 punnets) sliced
Pine nuts (toasted)
Olive oil
1.5 cups arborio rice
Rocket (for the risotto and side salad)
White wine (for risotto and drinking!)
Goats fetta
Vegetable stock (we used the large tetra pack variety but you can make your own)
Frozen baby peas
Pecorino (grated)
4 large red capsicums (tops cut off washed and de-seeded)
Salt and pepper for seasoning
Sautee sliced garlic, onions and mushrooms in oil until soft. Set aside in a bowl. Toast the pine nuts and set these aside also. Heat oil in saucepan and stir through the rice until coated, add a dash (or so) of wine and let this evaporate. Start adding ladles of stock and stirring through.
We placed the capsicums in a muffin tray to try keep them upright. It didn’t really work! Bake until the pecorino is golden brown and your kitchen smells like pizza! Serve with a side of rocket and pecorino salad tossed lightly in balsamic and olive oil. Yummy.
