Here's the recipe for leek and roasted pepper risotto that I made up the other night:
8 bell peppers (yellow, red, and/or orange - more if you want a stronger pepper flavor)
2.25 cups arborio rice
One large or several small leeks
1-1.5 cups wine
6 cups broth
1. Roast the peppers - I do this by cutting them in half, cleaning out the seeds and ribs, and laying them in rows in roasting trays. I then broil them until the skin starts to burn (but not too long). Put them in a bowl and cover it with a plastic bag until they're cool enough to handle, then peel, saving the juice. Puree the peppers and juice in a blender or food processor. Set aside.
2. Finely chop the white and light green part of the leeks - you should have at least a cup.
3. Heat the broth on the stove and keep it warm.
Making the risotto
1. Heat the olive oil over medium-high heat. Add the leeks and sautee for at least 5 minutes, until they get soft and translucent.
2. Add the rice, and stir to coat with oil, adding more oil if necessary. Stir constantly for 3-4 minutes.
3. Add the wine, and stir until it is absorbed evenly by the rice.
4. Add about a quarter-cup of broth and a spoonful of pepper puree, continuing the stir the rice evenly. Don't stir too forcefully or quickly, just enough to keep it from sticking to the pot.
5. When the trail left by the spoon doesn't fill in immediately, add more broth and pepper puree. Continue for about 10-15 minutes, then test for doneness. Continue adding broth and cooking until the rice tastes done. Turn the heat to low or remove from heat completely and let rice sit to firm up for a few minutes.
Serve, passing parmesan at the table.