Risotto with Marinated Peppers and Parmesan

Ingredients for 4 servings

Prep time: 10 minutes
Cooking time: 20 minutes

For the Peppers

1 red and 1 yellow pepper, quartered and cored
1 tbsp olive oil

For the marinade

1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp water
½ tsp honey
1 garlic clove, thinly sliced
Salt and pepper
2 sprigs of thyme

For the Risotto

2 medium leeks, sliced
a thick slice of butter
2 thyme stalks
3 tarragon stalks, leaves only
200g arborio rice
175m dry white wine
1 tbs freshly squeezed lemon juice
1 litre/1 pint hot chicken stock (the stock can be made from leftover roast chicken)
sea salt and freshly ground black pepper
2-3 tablespoons grated parmesan cheese

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Risotto with Marinated Peppers and Parmesan

Method

Step 1

Preheat the oven to 180C/350F
Toss the peppers in the oil with a pinch of salt, place on a tray and roast for 35 minutes, until they have softened and taken on some colour.
Mix together the marinade ingredients.
Transfer the peppers to a bowl to cool for 10 mins.
Peel the skins off and slice the flesh into wide strips.
Pour the marinade over the peppers and leave it to soak in, for at least an hour, but longer is ideal.

Step 2

Chop the leeks and add to thick edged frying pan with the butter.
Cook over a medium flame for a couple of minutes and then add the tarragon leaves and thyme.
Stir the pan from time to time, until the leeks soften and become translucent but not coloured.

Step 3

Stir in the rice and quinoa. Coating the grains in the butter, then add the wine and let it bubble until the liquid has cooked down, then add ladles of the hot chicken stock gradually to the pan, as you stir. When the rice absorbs the liquid and starts to diminish in the pan, you can add another, stirring the rice often. Continue cooking until the rice has turned creamy, this will take about 20 minutes. Season with salt and freshly ground black pepper, a squeeze of lemon and 2 tbs parmesan.
Top with the marinated peppers and serve with extra parmesan.