2-3red roasted bell peppers choppedeither from a jar or roasted in the oven at 180 degrees C with olive oil and peeled
5cupschicken or vegetable stock
1tbspbutter
2tspsminced garlic
200gsoft goat cheese
1/2tspred chilly flakes
3/4cupfinely chopped onion
11/2cupsarborio rice
1tspfresh or 1/2 tsp dried thyme
3/4cupwhite wine
Instructions
Bring the stock to a boil, reduce the heat and keep on a very slow simmer.
Heat the butter in a pan on medium heat and and gently fry the onions and garlic till softened; about 3-4 minutes.
Now add the chilly flakes, thyme and the rice followed by the wine.Cook for a minute more so that the alcohol in the wine is cooked off.
Add 2 cups of stock and cook on low heat, stirring and adding more broth as it gets absorbed by the rice. Continue doing this till the rice is cooked, creamy and slightly al dente.
Now mix in the peppers and the cheese, stirring for a minute till well combined. Check the seasoning, add salt if required and serve immediately.
Notes
Preparation time doesn't include time taken to roast peppers.