Peppers Stuffed With Leek Risotto

Vegan Chef Day

Serves 2

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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