Peppers stuffed with leek risotto

A good risotto always contains wine. If you, or your guests, don’t want to consume wine grape juice is a good substitution. The trick to keeping the peppers upright is to trim a small piece off the bottom of each pepper. But try to make it a small piece, otherwise you might go too far through the flesh.

This recipe makes 3 stuffed peppers

500ml water

2 teaspoon stock powder

1 leek

1 large garlic clove

1 tablespoon extra virgin olive oil

150g / 1 cup risotto rice (arborio, carnarolli etc)

120ml / ½ cup white wine

½ tablespoon rosemary

60g baby spinach

Salt, to taste

3 peppers

1 tablespoon pine nuts

Preheat the oven to 200c

Heat the water with the stock in a pan, once hot lower the heat

Finely chop the garlic and roughly slice the leek

In a large pan heat the oil, add the garlic and leek

Fry on a low, this will take a while but the leek needs to be on a low heat as it burns easily

Once the leek is soft add the rice and mix well

Add the wine and mix well again

Allow the wine to reduce by half

Add the rosemary either whole or chopped finely, depending on your preference

Add the stock 1/2 a cup at a time, allowing it to be absorbed almost completely before adding the next

This process may take 30 minutes or so

Once the rice is cooked add salt to taste

Cut the top off the peppers and remove the seeds and the bitter membrane

Fill with the risotto, wrap each in foil and bake for 30 minutes

Toast the pine nuts and scatter on top