Risotto with Red Peppers

2 Tbsp. olive oil

2 leeks, trimmed, chopped

2 cloves garlic, minced

3 red bell peppers, peeled, diced

2 cups short-grain Italian rice

5 to 6 cups vegetable stock, hot

4 green onions, thinly sliced

2 Tbsp. butter (optional)

½ cup grated parmesan (optional)

salt and pepper to taste

Heat oil in large saucepan or Dutch oven. Add leeks and garlic. Cook gently 5 minutes until tender and fragrant. Add peppers. Cook 5 to 10 minutes, until peppers are very tender. Add rice and stir to coat well with oil. Add stock about ½ cup at a time. Stir constantly between additions. Do not add more stock until last batch has been absorbed. It should take about 15 minutes to absorb all liquid. Taste: Rice should be tender, but still firm. Remove from heat. Stir in onions, butter (if desired) and cheese (if desired). Add salt and pepper. Makes 4 to 6 servings.

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