Peppers and zucchini stuffed with risotto

Ingredients:

• 4 cups chicken broth
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• A large pinch of saffron threads
• 2 medium zucchini
• 2 red bell peppers, halved lengthwise and seeded
• 4 tbsp extra virgin olive oil + extra for drizzling
• 4 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1.5 tbsp. Arborio rice
• 0.5 cups dry white wine
• 1 tbsp. grated parmesan
• 2 tablespoons butter
• Juice of half a lemon
• Juice of half an orange
• 0.5 cups homemade breadcrumbs or panko
• 0.5 cup finely chopped fresh parsley, or a mixture of parsley and fresh mint

Preparation:

1. Combine chicken broth, 2 cups water, orange and lemon zest, and saffron in a saucepan and bring to a gentle simmer.
2. Cut the zucchini in half lengthwise and carefully scrape out the pulp and seeds from the center. Chop the pulp and seeds and set aside. Cut each zucchini in half again crosswise. Place the zucchini and bell peppers, cut-side up, in a baking dish. Drizzle with olive oil and season with salt and pepper.
3. Heat 2 tablespoons of olive oil in a risotto pan or skillet over medium heat. Add the garlic and onion and cook, stirring, until softened, 2-3 minutes. Add the sliced ​​zucchini and season with salt and pepper. Cook, stirring frequently, for another 2-3 minutes. Stir in the rice, then add the wine and cook until completely absorbed, about 1 minute.
4. Add the broth mixture a couple of ladles at a time, stirring vigorously after each addition and allowing the liquid to be absorbed before adding more. It will take about 18 minutes for the rice to cook to al dente. About a minute before it's done, stir in 1/2 cup of cheese, butter, lemon juice, and orange juice.
5. Place the risotto into the vegetable boats.
6. Preheat oven to 220°C.
7. Mix the remaining 2 tablespoons of olive oil and 0.5 cup of cheese with breadcrumbsSprinkle the breadcrumb mixture over the risotto. Cover with foil and bake for 35 minutes. Remove the foil and bake until the tops are golden brown, another 10-15 minutes. Sprinkle with parsley.
   
   Note
   
   If you're not serving the dish right away, spoon the risotto into the vegetables and let cool (do not bake). Cover and refrigerate. When ready to serve, bake as directed..