Ingredients
For the broad bean risotto:
55g/2oz butter
1 shallot, finely chopped
2 garlic cloves, peeled and chopped
200g/7oz long grain rice
8 mushroom stalks, chopped
85ml/3fl oz white wine
1 tsp ground chilli
1 tsp turmeric
290ml/½ pint vegetable stock
110g/4oz broad beans
2 tsp cornflour
1 red pepper, cut in half
7g/¼oz mozzarella
30g/1oz fresh basil

Method
1. Preheat a large frying p and a griddle pan.
2. Preheat ov the oven to 220C/425F/Gas 7.
3. Heat 30g/1oz butter in a large frying pan before adding the shallots and sautéing until soft.
4. Add the garlic and sauté for 1 minute.
5. Add the rice and stir well to coat the grains with oil.
6. Add the mushroom stalks and sauté for 1 minute.
7. Pour in the white wine.
8. When the white wine has reduced add the chilli and turmeric.
9. Pour in a little stock. Gradually add the rest of the stock as the rice soaks it up. Cook the rice for 10 minutes. 8 minutes into the cooking time add the broad beans and a little extra butter. Stir well.
10. Meanwhile, place a little olive oil in the griddle pan. Add the red pepper halves and griddle for 3-4 minutes.
11. To thicken the risotto, mix the cornflour with a little water. Add to the risotto and stir well.
12. When the rice is soft and sticky, add the fresh basil, then divide the risotto between the two griddled peppers.
13. Place a little mozzarella on top of each pepper and place in the oven for 3 minutes.
14.Remove from the oven and serve.