Risotto with Bell Pepper and Goat Cheese

Ingredients

• 2 red bell peppers
• 1 clove garlic
• 1 onion
• 1 lemon (unprocessed)
• 1 red pepperoncini
• 2 tbsp olive oil
• 250 g Risotto rice
• 550 ml vegetable broth
• Salt
• Pepper
• 8 wooden skewers
• 8 small slices goat cheese (finger-thick)
• basil (for garnish)

Instructions

1. 1.

   Clean, wash and dice the bell peppers. Peel and chop the garlic and onion. Wash the lemon hot, dry rub it, cut fine zest strips for garnish, then juice it. Slice the pepperoncini lengthwise, remove seeds, wash and cut into rings.

2. 2.

   Heat 2 tbsp olive oil in a pot. Sauté the peppers, onion, and garlic over low to medium heat for 2-3 minutes while stirring. Add the rice and sauté for 1 minute. Pour in the lemon juice and half the vegetable broth, season lightly with salt and pepper, and simmer gently on low heat for 5-7 minutes until the liquid is almost absorbed. Stir in the remaining broth and cook another 5-7 minutes until the rice is al dente. Season the bell pepper risotto with salt and pepper and keep warm.

3. 3.

   Heat the remaining 2 tbsp oil in a skillet. Thread each wooden skewer horizontally through the goat cheese slices. Fry the cheese in hot oil over medium to high heat for 2 minutes, turning once, until it takes on a light color. Plate the bell pepper risotto with the goat cheese skewers and garnish with lemon zest strips and basil leaves if desired.