Print

Cheesy Chorizo Sausage Risotto Stuffed Peppers

Ingredients

  • 4 large red peppers
  • 25g olive oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1 small green pepper, chopped
  • 200g risotto rice
  • 100g chorizo sausage diced
  • 850 ml hot vegetable stock
  • 150g Tube Primula Cheese
  • 5 tbsp single cream
  • 25g pine nuts

Method

  1. Heat oven 200oC/ Gas 6.
  2. Heat the oil in a large pan and gently fry the onion, green pepper and the garlic until the onions are softened.
  3. Add the rice and stir to coat the rice in the oil.
  4. Pour in quarter of the stock and bring to the boil. Reduce heat and simmer. Keep stirring until the liquid has been absorbed. Add a further quarter of the stock and continue in this way until it has all been added and absorbed, and the grains of rice are tender – this takes about 20 minutes.
  5. Remove the risotto from the heat and stir in the chopped chorizo sausage and the tube of Primula Cheese.
  6. Cut the red peppers in half length ways and deseed. Place on a baking tray and divide the risotto mixture between the peppers and sprinkle over the pine nuts.
  7. Bake in oven for 20 minutes.