Risotto with Roasted Bell Pepper, Mozzarella, and Cashews

Preheat the oven to 180 °C top/bottom heat. Wash the bell peppers, place them in a baking dish, and roast in the oven for about 20 minutes until the skin is partially blackened.

Place the roasted bell peppers in a bowl and cover with cling film or put them in a plastic bag to steam. Let them cool completely.

Peel the skin off the bell peppers and remove the seeds. Either finely dice the flesh or blend it with a little olive oil to a smooth purée.