Garlic and 3 Colour Pepper Risotto

• 2 cups arborio rice
• 1 onion
• 2 vegetable bouillon cubes, dissolved in 1 ltr hot water (you can always add more water if you need to.)
• 1 bulb of garlic, minced (you can use less if you like, I like my food really garlicy)
• 2 tablespoons soy sauce
• 1 teaspoon chili flakes
• 1 tablespoon basil (fresh or dried)
• 1 cup bell pepper (any colour, cut into little squares)
• 12 cup cheddar cheese
• 23 cup passata (or any tomato sauce. Even tomato soup would do)
• 2 tablespoons olive oil
• salt and pepper

1. First sautee the onion and garlic for about 5 minutes or until the onions are translucent.
2. Add in the peppers and fry for another 2 minutes.
3. Add risotto and fry for around 1 minute.
4. Add a ladel full of veg stock and add the passata.
5. Stir until everything is mixed well.
6. Add soy sauce, chili flakes and basil.
7. Stir well.
8. Add vegetable stock ladel by ladel every time it is almost absorbed into the rice until your risotto is a sticky consistency.
9. Add cheese at just before you pour the last of your stock in and mix until the cheese has melted.
10. And that's it!

arborio rice, onion, vegetable bouillon cubes, garlic, soy sauce, chili flakes, basil, bell pepper, cheddar cheese, passata, olive oil, salt

Taken from www.food.com/recipe/garlic-and-3-colour-pepper-risotto-475344 (may not work)