Red Hot Risotto

1 jar sweet roasted red peppers
3 leeks, white parts only chopped
2 cloves garlic
1 cup arborio rice (risotto rice)
3 cups chicken stock
1/2 tsp ground coriander
1 tsp cumin
1 tsp chipotle chili powder
1 tbsp olive oil
1 tbsp butter
3 tbsp parmesean cheese

Method:
Bring chicken stock, coriander, cumin and chili powder to a simmer in small pot
Chop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stock
Heat heavy bottomed pan over medium-high heat, add oil and butter.
Once butter stops foaming, add leeks and saute 5 minutes, add garlic and rice, cook 1 minute, stirring constantly. Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently.
Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir.
Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender
Remove from heat and stir in cheese, serve immediately

It really rules...