Gorgonzola Risotto Stuffed Peppers and the Beach

We had a great weekend filled with beach, friends, family, and good food! I took Friday off and headed to the beach with one of my best friends, Kara, and her sister. It was a gorgeous day and so nice to not go into work for the day! I took the train back and made a delicious dinner (pic above) - Risotto Stuffed Peppers (see recipe below).
Saturday, we woke up early and headed to Long Island City where my cousin picked us up. We drove about 30 minutes and headed to the beach. It was another sunny day and we took advantage of getting out of the city. From the beach, we headed to my great Aunt's house, had appetizers and drinks before making our way to a fabulous dinner. It was such a fun day and we really enjoyed ourselves :)
My handy husband helping Estelle with the coffee maker :)

Gorgonzola Risotto Stuffed Peppers

Ingredients
  • 1 packaged of spinach, chicken, fontina sausage (from Trader Joe's)
  • 1/2 cup gorgonzola cheese
  • 1.5 cups of arborio rice
  • 4 cups chicken broth
  • 1 small, yellow onion diced
  • 1/2 cup Pino Grigio wine
  • 1 tablespoon of olive oil for cooking onion
  • 3/4 cup mozzarella cheese
Directions
  1. Preheat oven to broil. Cut the peppers into half. Place peppers on a baking tray and cook for about 5 minutes or until they are soft.
  2. In a medium sauce pan, cook the yellow onions about 5 minutes or until softened.
  3. Pour rice into sauce pan and mix thoroughly for about 1 minute. Pour wine into pan and stir until wine is absorbed by rice.
  4. Add 1 cup of broth. Stir constantly until the broth is absorbed. Continue doing this until all broth has been used and risotto is cooked.
  5. In a small frying pan, cook the sausage (I cut mine into small pieces first).
  6. Mix the gorgonzola cheese and sausage in the risotto.
  7. Stuff each pepper with the risotto. Top with the mozzarella cheese.
  8. Cook peppers for about 4 minutes or until cheese is golden brown.

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