Stuffed peppers to wheat risotto

STUFFED PEPPERS 05910 WHEAT RISOTTO INGREDIENTS for 4 PERSONS 200 g of wheat, 4 small, 2 dice peppers vegetable broth, 2 celery sticks, 2 carrots, courgette, 50 g of butter, one packet of Saffron, 150 g of grated Parmesan cheese, one tablespoon of olive oil, salt and pepper.

Preheat oven to 200° Heat 80 cl water and let dissolve the two nuts.

Wash the celery sticks and cut them into rings.

Clean the carrots and cut them into small pieces.

Wash the zucchini, remove both ends and cut into pieces.

In a saucepan melt the butter and sauté over high heat the vegetables prepared for about 5 minutes.

Add then 25 cl of hot broth, add salt and pepper; Add saffron, mix and pour the grain.

Cook for about 20 minutes, gradually adding the broth.

Incorporated 100 g of grated cheese and stir.

Keep aside.

Wash the peppers, cut them the cover and remove the seeds and pith.

Rinse the inside.

Stuffed peppers with the grain.

Add the rest of the cheese and close the peppers with the cups.

Place in a baking dish with about 2 cm of broth.

Place in oven and cook for about 30 minutes.

When cooked, remove from oven and let stand a few minutes.

Serve.

If you wish, you can serve the peppers stuffed with grilled lamb chops.