This autumnal recipe provides you with many nutrients that are good for your health and prepare you for winter. It can be complemented with a green salad.
Ingredients
- 6 bell peppers different colours
- 3 tbsp tbsp olive oil
- Oregano
- 500 g butternut squash
- 30 g Butter or vegan alternative
- 1 shallot
- 250 g rice for risotto
- 1 1/5 L vegetable stock
- 2 tsp madras curry powder
- 1/2 tsp ground cinnamon
- 100 g Parmesan cheese or vegan alternative
- salt and pepper
Servings: people
Units:
Instructions
- Cut the tops of the peppers crosswise to make small caps
- Scoop out the peppers with a spoon
- Brush the peppers and caps with olive oil and add a little salt
- Place in the oven for 30 minutes at 200°C
- Remove from the oven and sprinkle with oregano and set aside
Risotto
- Peel and dice the squash
- Melt the butter in a pan and add the chopped shallot to sweat
- Add the rice and stir for a few minutes
- Add the stock a little at a time so that the rice is always covered with liquid
- Add the squash and simmer for 10-15 minutes until the squash is tender
- Add the curry powder and cinnamon
- Add the parmesan cheese
- Add pepper to taste
- Mix well
Assemble
- Stuff the peppers with the risotto and bake for another 10 minutes
- Remove from the oven and enjoy
Recipe Notes
Get all the ingredients you need at Farmy!
What do you think?