Red Bell Pepper Risotto

recipe

• Step 1
  Peel and small dice the shallots.
• Step 2
  Wash & halve the peppers, removing the heart & seeds. Slice into thin strips.
• Step 3
  Melt a dab of butter in a pot, over medium heat. Add the minced shallots & bell pepper. Sauté for 3-4 min, stirring.
• Step 4
  Add the rice & cook for 2-3 min, stirring.
• Step 5
  Deglaze with white wine & stir until fully absorbed,
• Step 6
  Prepare the stock. Boil 250 ml of water per person & dissolve the stock cube in it.
• Step 7
  Add a ladle of stock to the rice and stir frequently as it absorbs. Repeat this step, leaving the stock to fully absorb between each ladle, until fully used.
• Step 8
  Once the rice is cooked, add a dab of butter (optional) & the grated parmesan. Season with salt & pepper & mix.
• Step 9
  Serve the bell pepper risotto topped with freshly cracked pepper & parmesan shavings. Enjoy !