Roasted Pepper Risotto with Mozzarella

Instructions

• 1
  Preheat the oven to 180 degrees Celsius. Wash the bell peppers, place them in a baking dish, and put the dish in the oven. Roast them until partially blackened, about 20 minutes.
• 2
  Then transfer the bell peppers to another cool bowl and place it in a plastic bag or cover it with cling film to steam the peppers. Leave them there until cooled.
• 3
  Then peel the bell peppers, remove the seeds, and now there are two ways: either finely chop the peppers, or blend them with a little olive oil into a purée.
• 4
  Peel and finely chop the onion and garlic. In a pan, melt the butter with a little olive oil and sauté the onion and garlic until translucent.
• 5
  Then add the rice and sauté it as well. Now pour the wine into the pan and let it evaporate.
• 6
  Now pour hot broth over the rice, always just enough to submerge the rice. Gradually add hot broth whenever the liquid from the rice evaporates.
• 7
  Add salt and pepper to the rice and cook until tender, until the rice is al dente. Once the rice is cooked al dente, add butter and the chopped bell peppers or pepper purée.
• 8
  Finally, add grated Parmesan. Dry roast the cashews and chop them finely. Tear the mozzarella into pieces. Serve the risotto with herbs, mozzarella, and cashews.