Recipe: Stuffed Peppers Risotto (using cooked chicken and asparagus or broccoli)

STUFFED PEPPERS RISOTTO

1/2 cup uncooked Arborio rice (or long grain white rice)
1 1/4 cups reduced-sodium chicken broth
4 small bell peppers (or 2 large)
Salt and ground black pepper
3 ounces Parmesan or Romano cheese, shredded
1 cup asparagus (1-inch) pieces (or fresh broccoli florets)
1 cup cubed cooked chicken
2 teaspoons snipped fresh tarragon or oregano (or
1/2 teaspoon dried tarragon or oregano, crushed
1/4 cup heavy (whipping) cream
1/4 cup pine nuts (or chopped walnuts), toasted if desired

For filling, in a 2-quart saucepan combine rice and broth; bring to boiling. Reduce heat and simmer, covered, 15 minutes.

Meanwhile, cut tops off small peppers, or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water oven for 3 minutes. Remove; drain, cut sides down, on paper towels. Place in a serving dish cut side up. Sprinkle lightly with salt and black pepper; set aside.

With a vegetable peeler, shave 1 ounce of the Parmesan in thin strips; set aside. Finely shred or grate the remaining Parmesan; set aside.

Stir asparagus or broccoli, chicken, and herb into rice. Cover and cook 5 minutes more. Stir in heavy cream, shredded or grated cheese, and nuts.

TO SERVE:
Spoon filling into peppers. Top with shaved cheese.

Makes 4 servings
Source: Better Homes and Gardens magazine, March 2006