Enjoy two dishes in one – as half the risotto can be eaten on day 1, then the rest packed into halved red and yellow peppers and baked for a tasty transformation for day 2 – making this economical and waste-free.
1 Pour 1 litre boiling water into a saucepan. Crumble in the stock cubes. Add the bay leaf and simmer for 5 minutes.
2 In a large frying pan or flameproof casserole dish, heat the olive oil and butter. Add the rice and sauté gently over a low heat,
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