Roasted Pepper Risotto with Mozzarella

Preheat the oven to 180 degrees Celsius. Wash the bell peppers, place them in a baking dish, and put the dish in the oven. Roast them until partially blackened, about 20 minutes.

Then transfer the bell peppers to another cool bowl and place it in a plastic bag or cover it with cling film to steam the peppers. Leave them there until cooled.

Then peel the bell peppers, remove the seeds, and now there are two ways: either finely chop the peppers, or blend them with a little olive oil into a purée.