Spicy risotto with peppers

Ingredients for 3 servings:

• 1 onion(s)
• 2 garlic cloves
• 3 tbsp olive oil
• 1 ½ bell pepper(s), colored, half each
• 250 g risotto rice
• ½ liter of water or 1/2 liter each of water and white wine
• 2 tsp vegetable stock powder
• Parmesan, grated

Instructions

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

Finely chop the onion and garlic, briefly fry them in olive oil, add the finely diced bell peppers and rice. Fry briefly, then add the water (you can also use 1/4 liter water and 1/4 liter white wine) and the soup seasoning. Simmer for about 15 minutes. Serve sprinkled with Parmesan cheese.