Yellow pepper and courgette risotto

This risotto is quite tasty and a regular dish in our household.

Serves 4:

400g risotto rice
1 TBSP basil-infused olive oil
1 TBSP extra-virgin olive oil
1 TBSP butter
1 onion, finely chopped
1 yellow pepper, sliced
2 courgettes, sliced
basil leaves, chopped
150ml dry Vermouth
1 l itre vegetable stock
50g parmesan, grated

1. Fry the onion with the oils until transluscent. Add the pepper and courgettes and fry for 5 min. Set aside.

2. Add the butter to the pan and fry the rice until transluscent. Add the Vermouth, stirring. Once evaporated, add the vegetable stock gradually, until the rice is cooked (takes ~20min) stirring constantly. Add the vegetables and the Parmesan, keeping some to sprinkle. Add the basil. Heat through.

3. Spoon into warm bowls. Sprinkle with Parmesan and freshly cracked black pepper.