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Sausage stuffed peppers
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| 2 tablespoons | olive oil |
| 1 medium | onion, chopped |
| 2 cups | uncooked Arborio rice |
| 6 cups | chicken broth |
| ½ cup | Pino Grigio |
| ¾ cup | grated gorgonzola cheese |
| 1 cup | shredded mozzarella cheese |
| 1 ½ cups | browned Italian sausage |
| 4 | bell peppers, sliced lengthwise |
How to Make the Risotto:
Heat the olive oil in a medium saucepan over medium heat.
Add chopped onion and cook until soft.
Add the 2 cups of rice all at once, add the wine, stir and simmer for a few minutes.
Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
In large sauté pan on medium heat, brown the sausage and transfer to a paper towel- lined plate.
Once the risotto is cooked and creamy, remove from heat, add the gorgonzola cheese and stir to incorporate.
Fill each pepper half with the risotto and top with a couple tablespoons of mozzarella cheese.
Bake in a 350 degree oven for 25 minutes. Serve immediately.
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