GOAT CHEESE & BELL PEPPER RISOTTO

Prep/Cooking Time: 15-30 Minutes

Ingredients

Instructions

Wash and de-seed the pepper and pat dry
Cut the pepper into 12 pieces of equal size
Toss with a little oil and place in a thick bottom small pan
Cook over a low heat till softened and tender
Peel and finely chop the shallots and garlic
Place the chopped shallots and garlic in a thick bottom pan with the olive oil and cook over a medium heat
As the shallots are softened add to the pan the rice
Stir through and cook for 3 minutes to "crack" the rice
After 3 minutes add to the pan the white wine and herbs
Cook until the wine has been absorbed
Now ladel by ladel add to the pan the vegetable stock
As you add the stock to the pan the rice will cook and become creamy in consistency
Occasionaly test the rice by tasting and once the correct texture is acheived add the cold butter
Whip the risotto with a spoon till the butter is absorbed
Add to the pan the parmesan and seasoning
Once ready add half the cooked peppers to the risotto
Spoon the risotto onto the plate and top with the remaining peppers
Crumble the goat cheese over the top
Serve immediately