Serves 4
2 small or 1 large onion, diced
10 to 12 mushrooms, chopped (I used Shiitake)
2 cloves garlic, minced
1 cup arborio rice
2 cups water, vegetable broth or mushroom broth*
2 cups broccoli, chopped
2 bell peppers
1 bunch fresh asparagus
2 Tbsp butter, margarine, what-have-you**
1 Tbsp olive oil
Smidge of Marsala and Pick-a-Peppa***
Salt and Pepper to taste
1. Preheat oven to 425
2. Dice onions, chop mushrooms, mince garlic and chop broccoli
3. Heat up deep skillet, add olive oil and saute onions and garlic until soft and slightly brown
4. Add mushrooms and cook for another 2 minutes or so, until mushrooms have cooked down
5. Add a smidge of Marsala and Pick-a-Peppa and cook for another minute or so
6. Meanwhile, cut the tops of the bell peppers off and scoop out the insides. Chop the tops up and add to the onion-mushroom mix
7. Add the broccoli and cook for another 2 minutes
8. Next add the cup of arborio rice and 2 Tbsp butter/margarine and stir well.
9. Pour in the water/broth in 1/2 cup increments. (ie-Pour in a 1/2 cup, stir frequently and when the water has been mostly absorbed add another 1/2 cup....)
10. After 25-30 minutes, all of the water/broth should be added and the rice mixture should be creamy....not soupy. (If it is soupy, keep stirring and cooking).
11. Fill the bell peppers with the rice mixture and cook for 15 or so minutes (until the to is golden brown).
While the bell peppers cook:
1. Drizzle the asparagus with olive oil, salt and pepper
2. Grill
* I had to use water because I forgot broth in my shopping extravaganza. This recipe is creamy and therefore needs a bit of salt to counterbalance that....so broth is the way to go. Plus, I guess you could use meat broth if you want.
** I use Earth Balance because it is vegan and non-hydrogenated.
*** I used both of these to give the mixture a little bit of smokiness. If you don't have Pick-a Peppa (shame on you!) you could use Worcestershire Sauce...but it does have anchovies.
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