Roasted Pepper Risotto

A great staple supper for any day of the week – simple to make, easy to eat.

Ingredients

225g/8oz risotto rice
2 red peppers, halved and deseeded or use 2 roasted red peppers in oil drained and cut into long strips
1 tbsp olive oil
1 onion chopped
2 cloves garlic, crushed
2 tomatoes, deseeded and chopped
6 sundried tomatoes in oil, drained and chopped
450ml/16floz hot vegetable stock
150g Yeo Valley Greek Style Natural Yogurt
2 tbsp fresh parsley, chopped
3 tbsp Parmesan (or a similar hard cheese to keep this recipe vegetarian)
Freshly ground black pepper

Place the red pepper halves, cut side down on a baking sheet and grill under a high heat for 15 minutes until the skin is blackened. Remove from the oven and place in bowl. Cover with clingfilm and leave until cool enough to handle.
Peel off the skins and discard. Cut the peppers into long strips. Set aside.
Heat the oil in a pan and sauté the onion and garlic until soft. Add the rice, tomatoes, sun dried tomatoes, peppers and a little stock. Bring to the boil then lower the heat and simmer for 20 minutes, adding the stock a little at a time and stirring occasionally until the rice is cooked through.
Stir through the yogurt, parsley and cheese. Season with freshly ground black pepper. Spoon into bowls and sprinkle over a little more cheese to serve.