Description:
Hearty roasted bell peppers filled with a creamy risotto made from mushrooms, chestnuts, and fresh thyme.
Ingredients:
- Bell peppers (halved and cored)
- Arborio rice (1/2 cup)
- Vegetable broth
- Mushrooms (chopped)
- Cooked chestnuts (chopped)
- Garlic, shallot, thyme
- Parmesan (optional)
Pros:
- 🍁 Autumn-y flavor any time of year
- 🌱 Vegetarian-friendly and cozy AF
- 🍄 Umami-rich and filling
Cons:
- ⏱️ Time-intensive (roasting + risotto = a mission)
- 🌰 Chestnuts aren’t always easy to find
- 🔥 Risk of peppers getting too soft if over-roasted