Parmesan risotto with roasted peppers

Ingredients for 4 servings:

• 4 bell peppers, red
• Oil for brushing
• 1 clove(s) garlic
• 2 onions
• 330 g risotto rice
• 1 tsp paprika powder, mild
• 1.1 liters of vegetable broth
• 100 g butter
• 1 bunch of parsley
• 130 g Parmesan cheese
• Salt
• Pepper, crushed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Vegetarian and delicious!

Wash the bell peppers, halve them, remove the seeds, and place them on a baking sheet with the skin facing up. Brush the bell peppers with oil and roast in the oven on high until the skin is blackened. Remove from the oven. Once cooled, peel the bell peppers, cut half into strips, and finely dice the rest. Chop the parsley and grate the Parmesan cheese. Peel the onions and garlic and finely dice them. Heat the butter in a pan, sauté the onions and garlic, add the rice, and cook briefly, stirring in the paprika. Deglaze with a little stock and reduce. Gradually add the stock, reducing continuously. The rice should always be covered with liquid. Stir frequently. Simmer the rice for about 25 minutes. After 15 minutes, stir in the diced bell peppers. Season the risotto with salt and pepper. Stir in 2/3 of the Parmesan cheese and parsley. Arrange the risotto on plates with the remaining Parmesan, parsley and pepper strips and serve.