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Broad Bean Risotto in Capsicum Shells




Source of Recipe


Western Star


List of Ingredients




90g Western Star Butter
2 Shallots, finely chopped
4 Garlic cloves, peeled and chopped
350g long grain rice
8 small Mushrooms, chopped
125ml White Wine
1 Tsp ground Chilli
1 Tsp Turmeric
350ml Vegetable Stock
175g Broad Beans
4 Tsp Cornflour
2 red Capsicums, cut in half lengthways
50g fresh Basil
50g Mozzarella



Recipe



Preheat a large frying pan and a griddle pan over medium heat. Preheat the oven to 220C.

Heat 60g of the butter in the frying pan, then add the shallots and sauté until soft. Add the garlic and sauté for a further 1minute, then add the rice and stir well to coat the grains with oil.

Add the mushrooms and sauté for another 1 minute, then pour in the white wine. When the white wine has reduced add the chilli and turmeric.

Pour in a little stock. Gradually add the rest of the stock as the rice soaks it up. Cook the rice for 10 minutes. After 8 minutes into the cooking time, add the broad beans and a little extra butter, and then stir well.

Meanwhile, place a little olive oil in the griddle pan. Add the capsicum halves and griddle for 3-4 minutes.

To thicken the risotto, mix the cornflour with a little water. Add to the risotto and stir well.

When the rice is soft and sticky, add the fresh basil, and then divide the risotto between the four griddled capsicum halves. Place a little mozzarella on top of each pepper and place in the oven for 3 minutes.

Once the cheese is melted and golden, serve straight away.