Risotto with Green Peas and Stuffed Peppers

Risotto

1 onion, chopped
35 soya spread (or raw organic butter)
60 g of ham
1 can of green peas, drained
1.85 ltrs hot vegetable stock
2 cups of brown rice
20g parmesan cheese plus extra to serve

Soften the chopped onion in 15g of the butter. Add chopped ham, let it melt slightly, then add the peas. When they are impregnated with the butter, pour in large cup of hot stock, about 600ml. Before it is all absorbed, add the remaining stock. It should not be stirred too much or the peas will break. When the rice is cooked stir in 20 g each of butter and Parmesan, Serve more separately at the table.

Stuffed peppers

4 peppers
hf onion, chopped
1 egg
1 cup cooked rice
150g cut into small pieces, fried mushrooms
grated organic raw cheese
provencal herbs
salt and pepper

Halve the peppers, scoop out the seeds. For the stuffing mix in a bowl rice, onion, egg and mushrooms and gated cheese, add the spices to taste. Now stuff the peppers, you can brush them with olive oil,add some grated cheese on top and put them in an oven proof dish and bake on 180C fan for about 25 mins.

Now I know it's a lot of rice in that dish but you can serve the peppers with potatoes, I just made up the dinner out of my fridge contents :)
BON APETITE!