- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
- 60 g butter
- 150 g courgettes, chopped
- 400 g arborio risotto rice
- 10 scampi, peeled
- 1 litre vegetable stock
- black pepper
- 1/2 tsp ground saffron
- 4 red peppers, roasted and peeled but left whole
- 4 tbsp olive oil
- 1/2 onion, chopped
- 1 kg canned chopped tomatoes
1. Heat the butter in a large, heavy-based saucepan. Add the courgettes and cook gently over a very low heat for 5-10 minutes, until tender, stirring often.
2. Add the rice and cook for 1 minute, stirring. Add the scampi and a quarter of the vegetable stock. Cook stirring over a medium heat until the stock has been absorbed.
3. Add the stock 1-2 ladlefuls at a time and cook stirring often until the stock has been absorbed. Continue this process until most or all of the stock has been absorbed and the rice is tender but slightly al dente. When the rice is a few minutes from being ready, stir in the saffron. Season the risotto with salt and freshly ground pepper. Keep the risotto warm until ready to use.
4. Preheat the oven to 180°C/Gas 4. Slice open the roasted red peppers, removing the stems and seeds. Place 3-4 tablespoons of the courgette risotto in the middle and roll the pepper up over the filling. Secure the pepper parcel with a toothpick.
5. Repeat the process until all four peppers have been filled. Place the pepper parcels in a roasting tray and bake for 15-20 minutes until heated through.
6. Meanwhile, heat the olive oil in a large saucepan. Gently cook the onion for 5 minutes, then add the chopped tomatoes, basil, salt and pepper. Bring to the boil, reduce heat and simmer for 15 minutes.
7. To serve take 4 serving dishes and spread a pool of tomato sauce on each dish. Top each plate with a roasted red pepper parcel in the centre, making sure you remove the toothpicks first.
Rate This Recipe