Risotto of Red Pepper and Goats Cheese

Peel and finely chop the onion and add to thick bottomed saucepan. Top and tail the red pepper, cut in half, cut out and discard all the pit cut into fine dice. Put the onion and pepper in a thick bottomed saucepan along with a large tablespoonful of butter and soften over a medium heat.

Stir the rice into onion mixture, add a glass of white wine, and start to ladle in chicken stock in the traditional risotto way.

Meanwhile quickly grill the goats cheeses allowing them to brown a bit. Cut the cheeses in half and then one of the halves into small pieces and stir these into the risotto when it's finished. Add a tablespoonful of butter into the risotto along with some parmesan cheese.

Spoon the risotto on to serving plates, add the remaining half cheese on to each dish and serve  Zoom  .