Risotto stuffed peppers vegetarian

Preparing the risotto stuffed peppers – 5 minutes

Heat your oven to 200 degrees celsius.  peel and finely dice the onions and the two cloves of garlic. Rinse the leek and cut it into small pieces.

Making the risotto for the stuffed peppers – 10 minutes

Heat a drizzle of olive oil in a saucepan.  sauté the onion and garlic, then add the risotto rice. Sauté until the rice is translucent. Add the wine to the pan and let the risotto rice absorb it.

Add the vegetable stock, little by little, until the risotto rice has been properly cooked. Keep stirring to prevent the rice from sticking. You can check that the rice is cooked by tasting it.  

Heat a little olive oil in a small frying pan and sauté the chopped leek for a few minutes, then add this to the risotto mixture. Make the risotto creamier by adding 100ml of double cream and 80 grams of parmesan.

Set aside some of the parmesan to garnish the peppers.  season the risotto with salt and pepper.  

Finishing the risotto stuffed peppers – 30 minutes

Halve the peppers and remove the seeds.  place them on a lined baking sheet and drizzle with olive oil, salt and pepper. Bake the peppers in the oven for around 20 minutes. When cooked, remove from the oven, fill the peppers with risotto, and garnish with some parmesan.

Return the stuffed peppers to the oven until the cheese has melted. Serve hot, or allow to cool, then wrap in cling film and refrigerate for up to a day. Enjoy your meal!