When life gives
you giant peppers, make the best of it. I think that is my new motto
that inspired me to make this dish of char-grilled giant lamuyo
peppers stuffed with a juicy barley risotto. It is a great winter
dish and just to my taste. It's savoury due to the mushroom barley
risotto with the sweetness and smokiness of the grilled peppers. The
flavours are really great and it's not too complicated to make
either, so give it a go!
Ingredients
2 large lamuyo
peppers
2 tbsp groudnut oil for
grilling
2 shallots
3 garlic cloves
3 tbsp olive oil
10 g dried porcini
2 tbsp vegetable
stock powder + 1l water
3 tbsp fresh
parsley leaves
25 g butter
1 dl white wine
100 g pearl barley
100 g emmental
1 tsp salt
1 tsp black pepper
Method
First of all
prepare the vegetable stock for the risotto. Combine the vegetable
stock powder with about one liter water and some parsley leaves and
heat it up. Chop the shallots and garlic and crush the dried porcini
mushrooms a little and then soak them in water for about 10 minutes.
Then just make a
barley risotto with the basic risotto method. Heat the olive oil in a
pan and sweat the shallots and garlic cloves lightly. Remove the
soaking fluid of the porcini (the fluid can be added to the vegetable
stock as it will have a lovely mushroom taste) and also add them to
the pan for a further minute. Add the butter and once it has melted,
the pearl barley. Stir for a couple of minutes and then make the wine
addition. Let the wine evaporate and add the first couple of ladles
of hot vegetable stock. Let the risotto simmer under lid, stir often
and keep making vegetable stock additions until the pearl barley is
tender and the risotto has developed a nice mushroomy taste.
While the risotto
is simmering, prepare the peppers. Remove the seeds and the top part
of the peppers as a small lid, and then char-grill the pieces on each
side until they are getting soft and have the distinct grilling
marks. Then set the peppers to side.
Once the barley
risotto is nearly done, grate the emmental and add it to the barley,
also season with salt, pepper and parsley and stir. Take the
char-grilled peppers and hide some emmental pieces on the bottom of
them. Then stuff them with the barley risotto and place the lids back
on them. Bake the stuffed peppers at 180C for about 10 minutes.
Serve hot as a
winter warmer and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.