Ingredients for 4 people:
Prepare the peppers by washing them well under running water. Fill a saucepan full of water, put the peppers and close with a lid. Boil and allow to boil for 15 minutes (do not throw away the cooking water). Extract the peppers and place them on a work surface and then cover with a bowl, alternatively place them in a bowl and cover with film (this procedure facilitates the removal of the annoying skin and favors the digestibility of the vegetable).
When the peppers have cooled, remove the central petiole, seeds and skin.
Cut into strips and then into squares.
In the pot containing the cooking water of the peppers, prepare the vegetable stock with carrot, onion and celery. Bring to a boil and allow to boil for 30 minutes.
In a saucepan put extra virgin olive oil with chopped onion or shallot and brown for a couple of minutes, add the rice and toast for 5 minutes, stirring.
Add vegetable stock until covering all the rice. Mix.
Check the risotto by adding vegetable stock only when the previous one has been absorbed.
Ten minutes before cooking, add the diced peppers, season with salt and pepper.
After cooking, stir in butter (if you want to flavor, you can substitute butter and some cream cheese and add some grated Parmesan cheese)
Serve garnished with a leaf of mint or aromatic plant.