Pepper risotto with Parmesan

Ingredients for 4 servings:

• 4 red bell peppers
• 1 onion(s)
• 1 clove(s) garlic
• 4 tbsp butter
• 300 g risotto rice (Arborio)
• ¼ tsp paprika powder
• 100 ml dry white wine
• 1 liter vegetable broth, hot
• ½ bunch parsley, chopped
• 100 g Parmesan, grated
• Salt
• Pepper, colored, from the mill
• some Parmesan, sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Preheat the oven to high and turn on the grill. Halve the peppers, deseed them, remove the white membranes, and rinse them. Place them skin-side up on a baking sheet lined with baking paper and roast in the preheated oven under the grill until the skin begins to blacken and blisters form. Remove, cover with a damp tea towel, and let cool slightly. Peel the peppers, cut half into strips, and the other half into small cubes. Peel and finely dice the onion and garlic. Melt 2 tablespoons of butter in a large saucepan over low to medium heat and sauté the onion and garlic until translucent. Add the rice, sauté briefly, and sprinkle with paprika. Deglaze with the white wine, reduce slightly, and stir in the peppers. Gradually add the hot vegetable stock, ensuring the rice is always covered. Allow the stock to simmer, stirring frequently. Takes about 25 minutes. Season the risotto with a little salt and a few turns of freshly ground mixed pepper, stir in the Parmesan cheese, 1 to 2 tablespoons of butter, and half of the chopped parsley. Divide the bell pepper risotto among plates and garnish with the pepper strips, the remaining chopped parsley, and some shaved Parmesan cheese. Serve with baguette and/or steak. If bringing children, simply replace the white wine with vegetable broth.