A generous amount of white wine makes this aromatic vegettarian and vegan entree festive enough for any special occasion: red bell peppers stuffed with a white wine risotto. Sun-dried tomatoes and portobello mushrooms fill out the risotto stuffing making this an easy yet elegant entree for any occasion.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 4-6 red bell peppers
- 2 tbsp olive oil + 1/4 cup
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 3 scallions
- 4 cloves garlic
- 3 cups vegetable broth
- 1 cup white wine, separated + 1 tbsp
- 1 cup Aborio rice
- 1/2 cup sun-dried tomatoes (re-hydrate if necessary)
- 1 portobello mushroom, halved and sliced
- 1 tbsp margarine
- Parmesan cheese or a vegan substitute (optional)
Preparation:
Slice tops off of peppers and scoop out seeds. Place in baking tray. Drizzle with 2 tbsp olive oil, garlic and salt and bake at 350 degrees for 15-20 minutes, or until just barely tender.
Meanwhile, heat vegetable broth and 1/2 cup wine over low heat til hot, just before simmering. In a separate large skillet, sautee scallions, garlic cloves in 1/4 cup olive oil. Add rice and mushrooms until rice is toasted, but not burnt, stirring frequently. Add 1/2 cup white wine and simmer one more minute. Add 1/2 cup of the broth and wine mixture to rice. Allow to cook until the liquid is almost absorbed. Continue adding broth mixture 1/2 cup at a time until rice is cooked, about 30 minutes.
Add 1 tbsp margarine and 1 tbsp wine just before done cooking.
Stuff into peppers. Sprinkle the stuffed peppers with parmesan, if desired, and bake 10 more minutes.
