Instructions

1. Heat the broth.
   
2. In a large pan, heat the oil and butter over low heat and sauté the finely chopped shallot until it starts to become translucent.
   
3. Dice the peppers, add them to the shallot, and sauté for a couple of minutes.
   
4. Add the rice to the pan and toast it until the grains become almost translucent.
   
5. At this point, pour the wine into the pan, increase the heat, and let the alcohol evaporate.
   
6. Add the diced tomatoes to the rice, mix everything well, and cook for about a minute.
   
7. Pour in two ladles of broth and cook over medium heat, stirring occasionally and adding more broth to prevent the rice from drying out.
   
8. When the rice is cooked, turn off the heat and stir in the butter and grated cheese until melted.
   

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For any questions or suggestions, you can write to me on Instagram by following this link: Bell pepper risotto.

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The risotto is ready. Enjoy your meal!