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6 Loves
Preparation
Serves 2
Cooking Instructions
- 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