3tbsp olive oil
4 large red peppers
1 small onion, chopped
1 clove garlic, crushed
100g risotto rice
75g chestnut mushrooms, roughly chopped
salt and freshly ground black pepper
500ml chicken stock
4tbsp double cream
2tbsp freshly grated Parmesan cheese
For the peppers
Slice the top from the peppers and set it aside. Scoop out the seeds and any white membrane, using a spoon, be careful not to pierce the peppers. Lightly coat the outside of the peppers with olive oil.
For the filling
Heat 2 tbsp of olive oil in a saucepan, add the onion and fry gently for 1-2 minutes to soften. Add the rice and garlic and cook for 2 minutes stirring continuously to coat the rice. Then add the mushrooms and cook for a further 2 minutes.
Season with salt and freshly ground pepper.
Add the stock gradually, a little at a time and when it has been absorbed add some more, stirring continuously between each addition. This should take about 15 minutes. Remove from the heat.
Preheat the oven to 190C/ gas 5
Fill each red pepper with the mushroom risotto and replace the lid of the pepper.
Place in an oven proof dish and bake for 30-35 minutes until the pepper is tender and slightly scorched.
To serve. Remove the lids from the peppers, pour 1tbsp double cream into each pepper, sprinkle with Parmesan cheese. Replace the lids and serve immediately with a crispy salad.