300g Risotto rice

3 Mixed peppers

600ml vegetable stock

30ml Cream

25g Butter

2 Garlic cloves

8 Cherry tomatoes

Handful fresh chopped parsley

Method

1. place peppers on try and put into oven 190 f 15 mins

2. place pan on medium heat with olive oil

3. lightly fry garlic then add rice, add a little stock at each time being careful not to burn the bottom

4. place cherry tomatoes in oven with peppers for 5 mins

5. to finish dish add all ingredients vegetables then cream, butter and finish with parsley

if your looking to improve the taste, you can always drop a little pesto at the end and add grated parmesan, it’s a great dish