Red pepper and goats cheese risotto

1. Sauté the onion, peppers and garlic in olive oil for 8-10 minutes. Add the paprika followed by the rice – cook for two minutes before adding a ladle full of stock.Keep adding the stock ladle by ladle, allowing the rice to absorb each ladleful before adding the next. Once the rice is just cooked remove from the heat and add the goats cheese in lumps – stir, cover and leave for 2 minutes. Stir again and serve immediately.