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