Ingredients

• Olive oil
• 1 red onion, finely chopped
• 1 courgette, diced
• 1 tsp parsley
• 25g salted butter
• 160g risotto rice
• About 125ml white wine
• 500ml vegetable stock
• About 150g roasted red peppers sliced finely (about two thirds of a standard jar)
• Salt, pepper
• 25g salted butter
• 40g manchego cheese, grated

Method

1. Saute the onion and courgette for about 5 minutes until just starting to colour. Add the parsley while cooking.
2. Add the butter and once sizzling add the rice. Stir for a few minutes to coat.
3. Add the white wine and simmer for a couple of minutes then add the vegetable stock. Simmer for about 15-20 minutes in total, stirring frequently.
4. About halfway through the cooking time, add the finely chopped peppers.
5. Once the rice is tender, remove from the heat. Stir through the extra butter, salt, pepper, and manchego cheese. The risotto should have a lovely creamy consistency once the cheese has melted in.