Emily's Risotto with Peppers

Ingredients for 4 servings:

• 250 g risotto rice
• 2 onions
• 2 garlic cloves
• 2 bell peppers, one red and one yellow
• 1 chili pepper(s)
• 3 tbsp olive oil
• 100 g butter
• 700 ml chicken broth
• 150 ml white wine
• 2 tbsp Italian herbs
• 1 tbsp paprika powder, rose hot
• 100 g Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Dice the onions and bell peppers. Chop the garlic and slice the chili pepper into thin rings. Heat the oil in a large pan, melt the butter, and sauté the onions and garlic until translucent. Then add the bell peppers and rice and sauté for about 2 minutes, stirring occasionally. Gradually add the stock and wine, adding just enough to cover the rice. Add the herbs and paprika. Bring to a simmer over medium heat. Stir the rice gently often. Add more liquid whenever the rice has almost completely absorbed the liquid. Once the rice is cooked, sprinkle with Parmesan cheese and serve immediately.