Red Bell Pepper Risotto

recipe

• Step 1
  Pell & cut the shallots in half.
• Step 2
  Wash & halve the peppers, removing the heart & seeds. Slice into thin strips.
• Step 3
  Add the shallots in the Thermomix bowl. Mix for 5 sec / speed 5. Scrape the side of the bowl using the spatula.
• Step 4
  Add a drizzle of olive oil & the peppers to the Thermomix bowl. Cook for 3 minutes / 120°C / reverse mode / speed 1.
• Step 5
  Add the rice & the wine. Cook for 5 minutes / 120°C / reverse mode / speed 'Simmering'.
• Step 6
  Add the vegetable cube stock & 150 ml of water per person. Cook for another 15 minutes / 100°C / reverse mode / speed 1.
• Step 7
  Once cooked through, add a dab of butter (optional) & the grated parmesan. Season with salt & pepper & mix 30 sec / reverse mode / speed 1.
• Step 8
  Serve the bell pepper risotto topped with freshly cracked pepper & parmesan shavings. Enjoy !