RISOTTO WITH PEPPERS

Prepare the stock by boiling the vegetables, bay leaf and peppercorns in 1 litre of water for approximately 10 minutes.

Dice the red peppers and cook with the chopped onion, hot stock and oil. When they are softened, blend everything together and put to one side.

Cut the green peppers into 1 cm cubes and fry separately in oil until they are slightly crisp. In a saucepan melt the butter and add the chopped onion and the rice. When the rice begins to cook slightly, add a ladle of sieved broth and stir until it is absorbed.

Continue cooking for approximately 15 minutes, gradually adding further ladles of stock.

When the rice is nearly cooked stir in the creamed pepper and cubed green pepper. Serve immediately, piping hot.