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Oven Roasted Capsicum filled with Spinach, Kumera and Leek Risotto
1 large kumera
3 tbsps butter
1 large onion, diced
1 leek, diced
20g baby spinach
11⁄2 cups chicken stock
11⁄2 cups white wine
cups grated parmesan
2 red capsicums
Snake beans
Salt and pepper to taste
1. Roast capsicum in an oven at 170°C for 15 minutes.
2. Blanch snake beans in salted, boiling water then transfer into ice water.
3. For the risotto, melt the butter in a pan and add onion, leek and kumera, cooking gently without colouring for two to three minutes.
4. Add wine and stock and bring to the boil.
5. Mix in baby spinach and parmesan cheese. Correct the seasoning.
6. Cut capsicum in half, deseed, fill with the risotto and then place snake beans on top.
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