Courgette and roasted pepper risotto

Step 1/6

• 4 tbsp oil
• 1 red onion
• 4 tbsp Chopped flat leaf parsley
• Salt
• Pepper

Add half the butter and all the oil to a pan, sauté the onion and parsley with some salt until softened

Step 2/6

• 400 g risotto rice

Add the rice and cook for a further 3 minutes to cook the outer layer of the rice

Step 3/6

• 150 ml White wine (optional)
• 1300 ml Vegetable stock
• 2 Courgette

Add the wine and cook for a couple of minutes until the alcohol evaporates. (Optional) Then add 2 ladles of stock, stir and wait for the liquid to evaporate and rice to thicken. Then add the courgette and add 2 more ladles of stock

Step 4/6

Continue stirring the rice, adding stock once the liquid has been absorbed

Step 5/6

• 300 g Roasted peppers

After 15 minutes add the peppers. Continue to stir, adding the stock as the liquid begins to evaporate and rice thickens. Cook until rice is cooked but has a little bit of bite still

Step 6/6

• 100 g butter
• 80 g Parmesan cheese

Take pan off the heat and add in the cheese and remaining butter

Enjoy your meal!