Roasted Bell Pepper Risotto

• 1 1/4 cups risotto rice
• 1 white onion
• 3 sticks celery
• 4 ripe plum tomatoes, skinned, deseeded and finely chopped
• 1 cup Parmigiano Reggiano
• 1/4 cup unsalted butter
• 2 red peppers
• 2 yellow peppers
• 8 1/2 cups chicken stock
• handful of fresh basil, ripped
• half a glass of white wine

1. Char-grill red and yellow peppers until black, place in bowl, cover with cling film and leave to rest.
2. Peel off black skin and wash off seeds, chop finely and set aside.
3. In a large saucepan, soften onion and celery, then add rice and cook for 5 minutes.
4. Add white wine, then stock, and stir continuously, adding stock ladle by ladle.
5. When rice is almost ready, add chopped, peeled peppers; tomatoes; parmesan; basil; and butter.
6. Stir vigorously to obtain a lovely, creamy consistency.
7. Season with salt and pepper and serve.

risotto rice, white onion, celery, tomatoes, unsalted butter, red peppers, yellow peppers, chicken stock, handful of fresh basil, glass of white wine

Taken from www.foodrepublic.com/recipes/roasted-bell-pepper-risotto-recipe/ (may not work)