Peppers Stuffed With Leek Risotto

Method

• 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