Risotto with tricolor peppers

Ingredients for 2 servings:

• 250 ml risotto rice
• 3 m.-large pepper(s), red, yellow, green
• 1 m.-sized onion(s)
• 2 cloves garlic
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 500 ml vegetable stock
• 100 ml white wine
• 50 g Parmesan
• 25 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pepper risotto with white wine and Parmesan

Dice the onion and finely chop or crush the garlic. Wash and deseed the bell peppers, then cut them into pieces about 1 cm² in size. Heat olive oil in a pan and briefly sauté the onion. Add the bell peppers and fry for 1-2 minutes. Stir in the tomato paste and garlic, then add the rice and fry briefly. Deglaze with the white wine and stir well. Add enough stock to just cover the rice. Simmer on low heat, stirring frequently to prevent the rice from burning. When the rice has absorbed the liquid, add a little more stock. Grate the Parmesan cheese. When the stock is used up and the rice is cooked, remove the pan from the heat and stir in the butter and Parmesan cheese.