Risotto terrine

1.Preheat oven to 180°C (160°C fan-forced).

2.Quarter capsicums; discard seeds and membranes. Place capsicum and tomato on oven tray; roast, uncovered, skin-side up, about 40 minutes or until capsicum and tomato soften. Cover capsicum pieces with plastic or paper 5 minutes then peel away skin.

3.Meanwhile, place stock in medium saucepan; bring to the boil, then simmer, covered.

4.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat rice in onion mixture. Add wine; cook, stirring, until wine is absorbed. Add ½ cup of the simmering stock; cook, stirring, over low heat, until stock is absorbed. Continue adding stock, in ½-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Stir in spread and cheese. Cool to room temperature.

5.Line 10cm x 25cm terrine dish with plastic wrap. Layer half the tomato, cut-side down, then half the spinach, half the risotto, all the capsicum, remaining tomato, remaining spinach and remaining risotto. Cover terrine; weight with another dish filled with heavy cans. Refrigerate 3 hours or overnight. Bring terrine to room temperature before serving.