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Risotto stuffed chillies


  • Preheat oven to 200°C.
  • Cut the tops off the chillies and carefully remove any seeds or ribs (or cut in half lengthways if large).
  • Heat the ghee in a large heavy-bottomed pot (that can go into the oven) or casserole and gently saute the onion until tender, continually stirring. Then add the rice and toss until well coated and slightly opaque.
  • Add the stock to the pot to cover about 1 cm over the rice with the salt and saffron. Bring to the boil, tightly cover and cook in the oven for 30 mins.
  • Then transfer the rice onto a large tray. Add the parmesan, prosciutto and basil. Mix well, evenly spread out and allow to cool.
  • When ready, stuff the chillies with the risotto and place on a large oven tray in one layer. Sprinkle generously with oil, turn the oven temp down to 160°-170°C and cook the chillies for 15-20 mins until tender.
  • Serve warm or cold.


  • 16 mild, long chillies
  • 1 heaped tspn ghee
  • ½ large onion, chopped
  • 500 gm Arborio rice
  • 1 litre chicken stock
  • 1 tspn salt
  • 5 saffron threads
  • 50 gm parmesan, grated
  • 3 slices prosciutto, finely diced
  • 10 basil leaves, sliced
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm