Bell Pepper Risotto - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced fine
2 garlic cloves, diced
1 cup arborio rice
1 1/2 cups diced bell peppers (red, yellow, green, orange)
4 cups heated vegetable stock
1/2 cup shredded parmesan cheese

Preparation

Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly.
Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.