Roasted Red Peppers and Goat Cheese Risotto
Quiche 'n' Tell
A mellow risotto with bursts of goat cheese
red roasted bell peppers chopped
either from a jar or roasted in the oven at 180 degrees C with olive oil and peeled
chicken or vegetable stock
soft goat cheese
red chilly flakes
finely chopped onion
fresh or 1/2 tsp dried thyme
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.
Preparation time doesn't include time taken to roast peppers.