Recipe Index

Ingredients

• Title uses curly quotes around 'risotto' as displayed
• Chiles rellenos: 7oz short grain brown rice
• 8 red Romano peppers
• 10½oz feta cheese, roughly broken into small pieces
• 7oz buffalo mozzarella, drained well, patted dry and torn into medium chunks
• 2 spring onions, finely sliced
• 2 tbsp coriander leaves
• olive oil, for drizzling
• 2 limes, cut into wedges, to serve
• flaked sea salt
• Salsa roja: 2 tbsp olive oil
• ½oz unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, finely grated
• 10½oz sweet ripe cherry tomatoes, such as Datterini
• ½ dried ancho chilli
• 1 dried habanero chilli
• 1 tsp cumin seeds
• ½ tsp coriander seeds
• 2 tbsp tomato purée
• 1 tsp fine salt

Method

1. Cook the brown rice for up to 2 hours in total dish time until tender and set aside.
2. Heat oil and butter, cook the onion and garlic, add tomatoes, ancho and habanero chillies, cumin and coriander seeds, tomato puree and salt and simmer into a salsa roja.
3. Stir the rice through the salsa until glossy, like a risotto.
4. Fill the peppers with feta, mozzarella, spring onions and coriander leaves and drizzle with olive oil.
5. Roast or grill the peppers for 4-8 minutes, then bake for 7-9 minutes until softened and the cheese melts.
6. Serve with lime wedges and flaked sea salt.

Total: 14 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data