Dinner Number 2. Baked red peppers stuffed with cherry tomato risotto

Created and consumed on 19th August 2011


Penguin's Comments


The feta cheese went well with the sweetness of the pepper and the creamy risotto. I really enjoyed it and it was very filling. It took about 90 minutes to make, so quite time consuming but it was worth the wait!


Wildebeest's Comments


A very tasty dish that lacked a vital component - MEAT! Notwithstanding the meat issue, I thought the pepper and wild rice risotto was creamy and moorish. The feta added needed acidity and maybe next time a dollop of lemon juice would help too. 


Scores on the doors


                                        Stephen                         Laura
Appearance                        5/5                                 5/5
Taste                                  3.5/5                              4/5
Ease                                   4/5                                 3/5
Affordability                       5/5                                  5/5
Total                                 17.5/20                           17/20


Average score                32.5/40 = 81.25%


Suggestions

1. Serve with meat (guess whose suggestion this is!)
2. Use mushrooms in the risotto instead of tomatoes
3. Bake even longer until peppers are really soft

Ingredients

Red pepper per person

1 onion, chopped

1pt veg stock

1 packet cherry tomatoes

Wild rice 

1 glass white wine (for the risotto, extra for the cook)

Cream
Feta cheese

Salt, pepper, basil

Recipe

1. Fry the onion in oil, salt, pepper and basil
2. Add the chopped cherry tomatoes
3. Add the rice after about five minutes
4. When the rice is translucent, begin to add the stock a little at a time. Allow it to simmer until almost all the stock is absorbed and continue until the rice is cooked
5. Add the wine and simmer again, repeat with the cream
6. Cut the top off the peppers and scrape out the insides. Fill each pepper with risotto, squash it in with a spoon and top off with a chunk of feta cheese
7. Bake in the oven for 50-60 minutes

Plagiarism note

This is my standard recipe for a risotto, I have no idea where it comes from but it's not intended to plagiarise!