- For the Peppers:
- 2-3 bell peppers
- 1 tablespoon oil
- For the Risotto:
- 1/ 4 cup Chopped onion
- 2 cloves garlic, minced
- 2 tablespoon oil
- 3/ 4 cup arborio rice (an essential)
- 1/ 4 cup dry white wine (optional but highly recommended!)
- 1 cup Chopped tomatoes
- 1 tablespoon basil, chopped
- 1 tablespoon tomato paste
- 1/ 2 cup sun-dried tomatoes
- 4 cups vegetable stock
- 1 teaspoon salt
- extra basil for topping
Preheat the oven to 350℉ and line a baking sheet with parchment paper.
Chop the bell peppers in half, lengthwise, and remove all seeds.
Coat the halved peppers in a thin layer of oil and place onto the baking pan.
Cook for 35-45 minutes or until the peppers are softer and slightly wilted.
Meanwhile, prepare the risotto. Start with boiling the vegetable stock.
In a large pan/pot, heat the olive oil. Add in the onions. Sauté until tender. Then, add in the garlic.
Once cooked, add in the chopped tomatoes. Sauté for 2 minutes. Add in the arborio rice. Coat in the oil-tomato mixture well.
Pour in the white wine. Mix until it has been absorbed (the rice will turn a bit creamy).
Pour 1 cup of the stock into the rice. Add in the tomato paste, basil, and sun dried tomatoes.
On medium heat, continue to mix frequently until the rice absorbs the stock. Keep stirring until the rice absorbs the liquid.
Add another 1/2 cup of the stock. Mix frequently until it is absorbed. Repeat this step every 5 minutes or so.
After about 25 minutes, the rice should be perfectly cooked. Season with salt as needed.
The rice should still be chewy. If the risotto is dry, feel free to add in 1/4 cup of stock and mix well.
Immediately, scoop the cooked risotto into the roasted peppers.
Bake at 350℉ for an additional 8 minutes.