Risotto With Roasted Bell Peppers
Ingredients
- 3 x Bell Pepper
- Parchment Paper and a ziploc bag
- 2-3 tbsp Butter
- 1 x Shallot (large finely chopped)
- Dried pepper flakes
- 200 g Risotto rice
- 2 tbsp tomato puree
- 1 l Chicken Stock
- 50 g Chorizo (cut into small cubes)
- 2-3 tbsp Olive Oil
- thyme leaves
- 1 handful Parmesan
- Sea Salt
- optional: top off with a generous dollop of either Crème fraîche, sour cream or marcarpone and some freshly ground black pepper
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