Secret Restaurant Throwdown : Banana Peppers Stuffed with Risotto in Basil Lime Sauce

Hot Italian Banana Peppers with Herb Risotto and Mozzarella in Basil Lime Sauce

Weeks ago, I mentioned a restaurant throwdown a la Bobby Flay, but done with even more stealth since the restaurant simply saw me as a customer. After having these amazing Banana Peppers in Basil Lime Sauce at the Vegiterranean, I set out to make something similar at home.

Risotto Stuffed Peppers

Risotto for Peppers
Fills 2 peppers

1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced
3/4 cup arborio rice
Pinch salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 cup chopped cremini mushrooms
1/2 cup dry white wine
3 cups vegetable broth, heated
Salt and pepper

Heat the olive oil in a medium saucepan over medium heat. Add the onions, garlic, rice and a pinch of salt. Cook, stirring until the onion is translucent. Add the dried herbs and mushrooms. Cook 3 minutes, then add the wine. Bring to a boil and let cook until wine is absorbed by the rice. Add the broth about 1 cup at a time, stirring continuously. As the broth is absorbed, add the next cup. Cook until the broth is absorbed and the rice is creamy and tender. It should take between 20 and 25 minutes. Adjust the seasonings.

Basil Lime Sauce
2 tablespoons olive oil
2 tablespoons vegan margarine
6 cloves garlic, minced
2 tablespoons dry white wine
1/4 cup fresh lime juice
1 tablespoon agave
3 to 4 tablespoons vegetable broth
Salt and pepper to taste
1 tablespoon plus 1 teaspoon finely minced basil

In a small skillet over low heat, heat the oil and margarine. Add the garlic and cook until fragrant, about 2 to 3 minutes. Add the wine and let reduce by 1/2. Add the lime juice, agave and broth. Cook until slightly thicker, but this is a thin sauce. Adjust the seasonings and stir in the basil.

Now for the judging!

1. The risotto:
I happen to prefer mine. The only way it could possibly be improved might be to add a little grated Daiya cheese at the last minute. At the restaurant, they had mixed in a little Teese and it did add a little to the flavor. That said, I'd eat this risotto anytime without the cheese and enjoy it. I think the mushrooms put mine over the top.

2. The sauce:
The one at the Vegiterranean is a little better and I've been trying to determine why! It had a bit more flavor, but I can't put my finger on it. I remember being surprised at how much garlic was visible in it without overwhelming the wonderfully complex flavors. I may have to return to the restaurant soon for more "research".

3. All together:
I seeded and boiled the peppers before stuffing (just to soften them a little). Next time, I'd not only boil them, but also jump start the roasting by broiling them a little bit before stuffing with the risotto. I pulled mine from the broiler a little too early, because I was concerned that the risotto might get too sticky.

Overall, I think I'd have to say that the Vegiterranean wins because of that delicious sauce. I'm going to keep trying because I'm really happy with this risotto and think I should be able to improve on my sauce...and they're too delicous not to enjoy, in any version.

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