Roasted balsamic and mixed pepper risotto with Brie and Basil

½ Red pepper, seeds removed, chopped
½ Yellow pepper, seeds removed, chopped
3 tbsp olive oil
2 tbsp balsamic vinegar
½ Onion, finely chopped
200g long grain rice
500ml chicken or vegetable stock
Salt and freshly ground black pepper
3 tbsp chopped fresh basil

To serve
25g Spa Farm Blue Brie, roughly chopped
3-4 fresh basil leaves, torn

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Preheat the oven to 200C/400F/Gas 6.
Place the pepper chunks in a roasting tin and drizzle over two tablespoons of the olive oil and the balsamic vinegar. Roast in the oven for 6-8 minutes, or until tender. Remove and set aside.

Heat the remaining olive oil in a pan and gently fry the onion for 3-4 minutes, or until softened. Add the rice and cook for a further 1-2 minutes, stirring well to coat in the oil.

Heat the stock in a separate pan, and add a ladleful at a time to the rice, cooking until all of the liquid is absorbed before adding more. With the final addition, add the roasted pepper pieces, then season with salt and freshly ground black pepper and add the fresh basil.

To serve, spoon the risotto into a serving bowl and crumble over the Brie and garnish with the basil leaves.