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5 from 1 vote
Creamy Vegan Risotto Stuffed Peppers with Asparagus and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Roasted red pepper halves are stuffed with a rich vegan risotto studded with bits of sun-dried tomatoes, asparagus, and creamied up with blended raw cashews.
Course: Entree
Servings: 4
Author: Alissa
For the Roasted Peppers
  • 4 red bell peppers
  • 1 tbsp. olive oil
For the Risotto
  • 1/2 cup raw cashews soaked in water 4-8 hours and drained
  • 2 tbsp. water
  • 2 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1/2 cup oil packed sun-dried tomatoes drained and finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 4-5 cups of vegetable broth
  • 12 medium asparagus spears trimmed and cut into 1 inch pieces
  • salt and pepper to taste
Roast the Red Peppers
  1. Preheat oven to 350º.
  2. Slice peppers in half and scoop out seeds. Rub lightly with olive oil and place on baking sheet, cut sides down. Bake until tender and lightly browned in spots, about 20 minutes.
Make the Risotto
  1. While the peppers roast, place cashews, water and lemon juice into food processor and blend until smooth, stopping to scrape down sides of bowl as needed. Set aside.
  2. Place olive oil in medium saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté 1 minute more. Add sun-dried tomatoes and rice. Continue to sauté until rice becomes translucent, 1-2 minutes.
  3. Add wine and bring to a simmer, stirring nearly constantly. Continue until all liquid has been absorbed or evaporated. Add 1/2 cup of broth. Continue simmering, stirring very frequently, until absorbed. Continue adding broth in this manner, 1/2 cup at a time, until you've added somewhere between 4-5 cups and rice is tender and creamy. Add asparagus pieces with last addition of broth and cook until tender-crisp and bright green. This should take about 20 minutes total. Remove from heat.
  4. Stir in cashew mixture and season with salt and pepper to taste. Divide risotto among pepper halves. Serve.