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Ingredients
For the stuffed Romero pepper
100g/3½oz mushroom risotto rice or plain risotto rice
300ml/10½fl oz vegetable stock
1 Romero pepper, cut in half length-ways
25g/1oz of Manchego cheese
½ fennel, thinly sliced
½ lemon, juice only
2 tbsp olive oil
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Add the risotto rice to a small saucepan over a low-medium heat. Gradually add the vegetable stock, stirring continuosly, until the rice is cooked - about 10-15 minutes.
3. Cut the Romero peppers lengthways and place on a baking tray, and place the cheese slices on top.
4. Place the baking tray in a hot oven for 5-7 minutes till the cheese is bubbling and golden.
5. In a griddle pan, on a medium heat, griddle the fennel for 3-4 minutes until golden and serve together with the risotto and stuffed peppers.
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