Risotto-stuffed peppers – Food & Home Magazine

Ingredients

• 40 grams butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• ¼ tsp. ground turmeric
• 1½ cups arborio rice
• 3 cups vegetable stock
• 1 cup water
• 1 cup finely grated Parmesan
• 150 grams baby marrow, grated
• 60 grams baby spinach leaves
• ½ cup chopped basil
• 3 red peppers
• 3 yellow peppers
• 1 Tbsp. olive oil
• ½ cup water