| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
|
Green pepper |
| 3 |
pt |
Vegetable stock |
| 2 |
oz |
Rice |
| 6 |
|
Shallots; finely chopped |
| 3 |
|
Cloves garlic; crushed |
| 2 |
tb |
Olive oil |
| 1 |
|
Carrot; finely chopped |
| 1 |
sm |
Leek; finely chopped |
INSTRUCTIONS
Pre-heat oven to 190C. Heat the oil in a pan, add the shallots, garlic and
rice and stir for a few seconds without browning. Add stock and cook over a
medium heat until the rice absorbs the liquid (this should cook for 15-20
minutes in total).
Skewer the pepper and twist over a flame until the skin becomes dark and
blisters. Remove all the skin. Cut the top off the pepper and remove all
the seeds and debris. The end result should be a cleaned out pepper which
stands up. Next fill your pepper with the risotto and place in the oven for
5 minutes to heat through and brown.
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