-
1
Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer.
-
2
Halve the zucchini lengthwise and gently scrape out the center flesh and seeds.
-
3
Chop the center flesh and seeds and reserve.
-
4
Halve each zucchini again crosswise.
-
5
Arrange the zucchini and bell peppers cut-side up in a baking dish.
-
6
Drizzle with EVOO and season with salt and pepper.
-
7
Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat.
-
8
Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes.
-
9
Add the chopped zucchini and season with salt and pepper.
-
10
Cook, stirring often, until lightly browned, 2 to 3 more minutes.
-
11
Stir in the rice, then add the wine and cook until evaporated, about 1 minute.
-
12
Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more.
-
13
The rice will take about 18 minutes to cook to al dente.
-
14
In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices.
-
15
Scoop the risotto into the vegetables.
-
16
Preheat the oven to 425 degrees F.
-
17
Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs.
-
18
Sprinkle over the tops of the risotto filling.
-
19
Cover with foil and bake for 35 minutes.
-
20
Uncover and bake until the tops are browned, 10 to 15 more minutes.
-
21
Garnish with the parsley.
-
22
Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake).
-
23
Cover and store in the refrigerator.
-
24
When ready to serve, bake as directed.
