Pepper filled with creamy mushroom risotto
A creamy risotto that is fast and easy to make, it tastes amazing and keeps you full for hours.
Servings: 4
Calories: 427kcal
Ingredients
- 450 ml carnaroli rice
- 2 cubes vegetable bouillon
- 1 cube mushroom bouillon
- 400 ml white wine
- 2 challots
- 2 garlic cloves
- 20 champignons
- 4-6 large peppers
- 600-800 ml water
Instructions
- Preheat the oven to 390°F
- Chop the challots and the garlig and fry in a large pot til the challots get some color.
- Chop the mushroom and fry with the onion for about 5 minutes.
- Add wine, boullion, rice and 400ml water.
- Let everything boil on low to medium heat for 15 minutes. Stir often and add more water if it starts to look dry.
- Cut the top of the pepper and remove the core.
- Fill the peppers with risotto and put in the oven for 10 minutes or til the peppers have som color.
- Let the peppers chill for a few minutes and serve with a sallad.
Nutrition
Calories: 427kcal | Carbohydrates: 88g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 537mg | Potassium: 686mg | Fiber: 6g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 100mg | Calcium: 36mg | Iron: 6mg