Vegan Red Pepper Risotto

• 1 cup carnaroli /arborio rice
• 1 glass white wine / roughly 190 ml
• 3 red peppers
• 4 spring onions or 1 regular onion, whichever you prefer
• 1 knob butter oil
• 1 handful fresh basil
• 1 wedge lemon
• 1/4 teaspoon saffron optional

1. Preheat your oven to gas 230u0b0C / 450u0b0F/ gas 8.nnChop the peppers and spread them on a baking tray. Drizzle with olive oil and add the basil. Place on middle shelf for 30 mins.
2. Once the peppers are in, add a small knob of butter to a heavy based pan. Heat until melted then add the chopped onion. Fry gently for about 10 mins.nn Meanwhile, boil the stock and saffron in a separate pot. When boiled simmer gently. nnWhen the onion is soft, add the rice, stirring continuously over a low to medium heat for 2 minutes. Add the wine and turn up the heat slightly.
3. When the wine is absorbed, ladle in the golden stock. Each time it is absorbed, add another ladle. Continue for 17 minutes, stirring continuously.
4. When your rice is cooked, squeeze in the lemon juice, and add the mint leaf (finely chopped) and the roasted peppers.
5. Leave to stand for 3 minutes then serve.

carnaroli arborio rice, glass white wine, red peppers, spring onions, butter oil, basil, lemon, saffron optional

Taken from www.yummly.com/recipe/Vegan-Red-Pepper-Risotto-683774 (may not work)