Mixed Pepper Risotto

4 garlic cloves, finely chopped

2 red pepper 

1 yellow pepper 

2 red onion, peeled and diced

4 tbsp tomato puree 

2 tsp ground turmeric 

80g mature cheddar, grated

50g chilli jam (or less if you dont like things too spicy)

2 tsp smoked paprika 

2 vegetable stock cube

10 g chives, finely chopped

2 tbsp red wine vinegar sachet 

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Deseed the  peppers and cut into thin strips put onto a a baking tray, drizzle them with olive oil, and a pinch of salt 

Put them in the oven to slow-roast - approx. 20-25 min, remove and set aside

Meanwhile, boil a kettle.

Dissolve the vegetable stock cubes in 1.4L boiled water, then add the tomato paste, red wine vinegar and chilli jam 

Heat a large, wide-based pan  with a drizzle of olive oil and a knob of butter over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4 min until softened but not coloured

Add the arborio rice, chopped garlic, smoked paprika and ground turmeric to the pan and cook for 1 min  

Add 1/3 of the  stock and stir continuously with a wooden spoon until it has absorbed

Continue to add the stock, a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked. You may not need to use all of the stock to achieve this - where the rice just retains bite but is glutinous...

Stir half of the roated peppers into the risotto and reserve the remaining for garnish 

Remove the risotto from the heat and stir in half of the grated cheese and half of the chopped chives, then season with pepper 

Serve the risotto with the remaining roast peppers, cheese and chives and a drizzle of olive oil

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