Risotto with Yellow and Red Peppers

For the risotto with yellow and red peppers, grill the peppers in the oven until they turn black. Place in a bowl, cover with foil and let cool.

Remove the black skin and seeds, cut the peppers into pieces and set aside.

In a large pot, brown the onion and chopped celery with a little oil, add the rice and cook for 5 minutes.

Deglaze with white wine, then gradually add a little boiling hot soup at a time, stirring.

When the rice is almost ready, add the pieces of bell pepper, the skinned and chopped tomatoes without seeds and the grated Parmesan cheese, as well as the chopped basil and the butter.

Then stir with force to obtain a creamy consistency, season with salt and pepper and serve the risotto with yellow and red peppers.

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