Roasted Pepper Risotto

This Italian pepper risotto makes an excellent vegetarian supper dish, or an appetizer for six. Recipe serves 3-4.

Ingredients:

1 red pepper (capsicum)
1 yellow pepper (capsicum)
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups risotto rice
4 cups of simmering vegetable stock
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve (optional)

Method:

1. Preheat the grill to high. Cut the peppers in half, remove the seeds and pith and arrange, cut side down, on a baking sheet. Place under the grill for 5-6 minutes until the skin is charred. Put the peppers in a plastic bag, tie the ends and leave for 4-5 minutes.
2. Peel the peppers when they are cool enough to handle and the steam has loosened the skin. Cut into thin strips.
3. Heat the oil and butter in a pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.
4. Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring all the time, until the rice is evenly coated in oil and the outer part of each grain has become translucent.
5. Add a spoonful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, a spoonful at a time, making sure each quantity has been absorbed before adding the next.
6. When the rice is tender but retains a bit of "bite", stir in the Parmesan cheese and add seasoning to taste. Cover and leave to stand for 3-4 minutes, then serve, with extra Parmesan, if using.