Risotto with Roasted Red Peppers

Light and creamy risotto rice enhanced with a fragrant vegetable stock. Topped with garlic and thyme roasted peppers. Perfect for #meatfreemondays and a way to think outside of the box when it comes to vegetarian dishes. A light and simple way to start the week.

Ingredients

2 Handfuls of Risotto Rice

1 Onion

6 Garlic Cloves

2 Sweet Peppers

Sprig of Thyme
1 Bay Leaf

30g Grated Parmesan Cheese

900ml Vegetable Stock

2tbsp Olive Oil

Knob of Butter

Pinch of Salt & Pepper

Fresh Basil

Method

Drizzle oil over the peppers. Crush 3 garlic cloves and de-stalk the thyme, then toss all together on a baking sheet. Place in a preheated 150C oven for 30-40 minutes until soft with blistered skins.

Meanwhile finely chop the onion and garlic. Heat a sauté pan with olive oil and a knob of butter. Add the onions and garlic and bay leaf then sauté until softened. Add the rice, stirring until it absorbs the oily flavours. Little by little add the stock, stirring constantly until the rice absorbs all the liquid. Continue the process until the stock has gone and the silky starch from the rice has produced a slightly thickened sauce. If it is too stodgy add a little more liquid to loosen.

Remove the peppers from the oven. Discard the skin and seeds, Chop into chunks.

Plate the risotto, lay the peppers on top then grate a little parmesan. Finish with chopped basil.