This is a mild but tasty dish. Making risotto can scare people because it requires a lot of attention when cooking but the trick is…not to let it burn.
- 2 red peppers
- 500ml vegetable stock
- 1 onion, chopped
- 275g risotto rice (I used Arborio)
- 150g Goats’ cheese, sliced into six
Preheat the grill and cut the peppers in half, scooping out all the seeds inside. Place cut-side down in a roasting tin and sprinkle with oil and seasoning. Cook under the grill for 10 minutes.
Leave to cool completely and then remove the skins. Chop the flesh up and put in a bowl with a tablespoon of olive oil. Blend with a hand blender until smooth.
Bring the stock to a simmer in a saucepan. In another pan add a tablespoon of oil and the onion. Cook, stirring, for 3 minutes until the onion has softened. Stir in the rice and cook for 1 minute until the oil has been absorbed. Add a ladle of the stock to the rice and stir until absorbed. Keep doing this until you have used all the stock. This should take around 15 to 18 minutes. Then stir in the pepper mix. Cook for a few more minutes, stirring.
Place the goats’ cheese slices under the grill for a few minutes. Dish out the rice and top with the grilled cheese. Serve.