Red Pepper Risotto

Quite nice, actually. DB thought it was too sour and missed the sweetness that is typical for red peppers, would have liked to taste the garlic a bit more, and thought it lacked the rich creaminess the Pumpkin Risotto with Sage and Parmesan possessed. I'm a bit wary of the risotto being much sweeter, as there is little that could counteract it (like the parmesan does in the above mentioned recipe), but I guess using real tomatoes instead of canned ones would take away some of the sourness. And other than that, as I said, I thought it was quite nice for a normal weekday dinner.

We didn't use 1 1/2 cans of tomatoes (what a silly idea!) but only one, which worked perfectly, and 400g risotto rice instead of 450g (again, 400g was one package, why use more than that?), with 1,5 l stock. We didn't grill the peppers and didn't have any problems with the skin, though I could imagine that grilling them adds a desirable smokey flavour. I was considering adding a little sweet pepper (powder), or alternatively some herbs (thyme, maybe?).