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Autumnal Stuffed Bell Peppers with Chestnut and Wild Mushroom Risotto
Autumnal Stuffed Bell Peppers with Chestnut and Wild Mushroom Risotto

Autumnal Stuffed Bell Peppers with Chestnut and Wild Mushroom Risotto
A sophisticated vegetarian dish featuring seasonal ingredients, perfect for a nutritious dinner.
Autumnal Stuffed Bell Peppers with Chestnut and Wild Mushroom Risotto
Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     chestnut
  • 150
    g
     wild mushroom
  • 100
    g
     arborio rice
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Autumnal Stuffed Bell Peppers with Chestnut and Wild Mushroom Risotto
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove seeds.
  3. Roast chestnuts in the oven for about 15 minutes, then peel and chop.
  4. In a pan, heat olive oil over medium heat, add chopped onion and garlic, sauté until translucent.
  5. Add wild mushrooms and cook until soft.
  6. 'Stir in arborio rice, cook for another minute.
  7. 'Gradually add vegetable stock, stirring constantly until rice is al dente.
  8. 'Mix in chopped chestnuts and parsley, season with salt and pepper.
  9. 'Stuff the bell peppers with the risotto mixture.
  10. 'Place stuffed peppers in a baking dish, cover with foil, and bake for about 30 minutes.
  11. 'Remove foil and bake for an additional 10 minutes until peppers are tender.
Nutrition Per Serving 1293 g Per 100g
Energy 817.2 kcal 63 kcal
Protein 16.9 g 1.3 g
Fibre 17.2 g 1.3 g
Salt 3.6 g 0.3 g
Sugar 30.9 g 2.4 g
Carbohydrates 121.1 g 9.4 g
Fat 31.9 g 2.5 g
  • 2
    item
     bell pepper
  • 100
    g
     chestnut
  • 150
    g
     wild mushroom
  • 100
    g
     arborio rice
  • 500
    ml
     vegetable stock
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove seeds.

Roast chestnuts in the oven for about 15 minutes, then peel and chop.

In a pan, heat olive oil over medium heat, add chopped onion and garlic, sauté until translucent.

Add wild mushrooms and cook until soft.

'Stir in arborio rice, cook for another minute.

'Gradually add vegetable stock, stirring constantly until rice is al dente.

'Mix in chopped chestnuts and parsley, season with salt and pepper.

'Stuff the bell peppers with the risotto mixture.

'Place stuffed peppers in a baking dish, cover with foil, and bake for about 30 minutes.

'Remove foil and bake for an additional 10 minutes until peppers are tender.

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