Roasted Pepper Risotto with Mozzarella

Preheat the oven to 180 degrees Celsius. Wash the peppers, place them on a baking tray, and roast for about 20 minutes, until their skins start to blacken in places.

Place the roasted peppers in a bowl, cover with foil or put them in a plastic bag to soften in the steam. Let them cool completely.

Peel the peppers, remove the seeds. Then either dice them finely or blend them into a creamy puree with a little olive oil.