Olive And Red Pepper Risotto

Doesn't that look just delicious? Today I decided to make risotto, one of my all time favourite dishes, and since I had some leftover olives and red peppers in olive oil and garlic from a dinner party I had on Thursday, I decided to throw those in and go for a mediterranean style. It was really good and my boyfriend Gabriel loved it too, even though he's usually not a big fan of rice.
It is super easy to make (takes 45 min, though), which is also a big plus.
Now, enjoy the recipe!

Ingredients:
- 350 g risotto rice
- 1 onion
- 100 ml white wine
- 1,3 l vegetable stock
- parmesan
- olives in olive oil
- red peppers in olive oil
- 1 lemon
- rosemary, salt, pepper

Directions:
1. Melt the butter in a pot, stir in the chopped onion and cook for about 2 minutes until the onion is softened.
2. Add the rice and cook another 2 minutes. Stir constantly until it looks slightly translucent.
3. Add the white wine and wait until it has almost completely cooked into the rice, then add one ladle of the vegetable stock. Keep stirring and gradually adding ladles of the stock until the rice has a creamy consistency. Allow each ladleful of stock to be absorbed by the rice before adding the next! This will take 20-25 minutes.
4. Now, add the chopped olives and red peppers, the rosemary, salt and pepper. Cook 10 more minutes.
5. Once the rice is cooked, take it off the heat and add the parmesan. You can add as much as you like. (The risotto will have a thicker and more 'oozy' consistency the more parmesan you add)
Grate the peel of the lemon and add it to the risotto, squeeze one half of the lemon and add the juice.
Now you can let it sit for one or two minutes so it will get even creamier!
That's it!

You should definitely try this! It is an amazingly easy dish which will take your mind to the mediterranean sea...
Enjoy!