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Peppers Stuffed With Leek Risotto

Vegan Chef Day

Serves 2

  1. 500ml water
  2. 2t stock powder
  3. 1 leek
  4. 1 large garlic clove
  5. 1T extra virgin olive oil
  6. 150g /1 cup risotto rice (arborio, carnaroli etc)
  7. 120ml /1/2c white wine
  8. 1/2T rosemary
  9. 60g baby spinach
  10. salt
  11. 3 peppers
  12. 1T 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 to medium heat, 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

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