Bell Pepper Parmesan Risotto

Set the oven to the highest setting. Wash the peppers, cut in half, remove the pips, place with the curvature facing up on a baking tray lined with baking paper, brush with oil. Roast the peppers in the oven until the skin turns black. Remove the peppers with a damp kitchen towel Cover and let cool. Skin the bell peppers. Cut half of the pepper into strips and set aside, finely dice the rest.

Peel the onion and clove of garlic, dice finely. In a large saucepan, sauté in 2 tablespoons butter. Add rice, sauté briefly. Dust the paprika powder over it. Deglaze with about 500 ml vegetable stock (if you like, you can also use dry white wine), let simmer. Stir in the diced paprika. Gradually add the hot stock, the rice should always be covered. Stock again and again Simmer, stirring often. Let rice simmer for about 25 minutes. Chop parsley.

Season the risotto with salt and pepper, stir in the Parmesan, remaining butter (1-2El), half of the parsley. Spread the risotto on plates, serve garnished with the remaining parsley, Parmesan grated and paprika strips.