Risotto Stuffed Peppers and Courgettes

01Method

1. 1

   In a pot, combine the chicken stock with 2 cups of water, add the orange and lemon zests and the saffron, and bring everything to a gentle simmer.

2. 2

   Cut the courgettes in half lengthwise and use a spoon to scoop out the flesh and seeds from the centre; chop the scooped flesh and set aside. Cut each courgette half in two crosswise. Place the courgette pieces and the pepper halves cut-side up in a roasting dish, drizzle with olive oil and season with salt and pepper.

3. 3

   Warm 2 tablespoons of olive oil in a heavy-based risotto pan over medium to medium-high heat. Stir in the garlic and onion and cook until softened, about 2–3 minutes. Add the reserved chopped courgette flesh, season, and cook, stirring frequently, until lightly golden, another 2–3 minutes. Fold in the rice, pour in the wine and let it cook off, about 1 minute. Begin adding the warm stock a few ladlefuls at a time, stirring well after each addition and waiting until the liquid is nearly absorbed before adding more. Continue for approximately 18 minutes until the rice is al dente. In the final minute of cooking, fold in half the Parmigiano Reggiano, the butter, and the lemon and orange juices.

4. 4

   Spoon the risotto generously into each vegetable shell.

5. 5

   Preheat the oven to 200°C.

6. 6

   Mix the remaining olive oil and remaining Parmigiano Reggiano with the breadcrumbs, then scatter over the tops of the filled vegetables. Cover the dish with foil and bake for 35 minutes, then uncover and continue baking until the topping is nicely browned, a further 10–15 minutes. Finish with a scattering of fresh parsley.

7. 7

   Make-ahead tip: Fill the vegetables with risotto and allow to cool completely without baking. Refrigerate until needed, then bake as described above when ready to serve.