First of all, to prepare the pepper risotto, cut the tomatoes in half and remove the seeds, clean and slice the pepper, peel and slice the onion. Put everything in a saucepan and add the sugar, the previously chopped fragrant bunch, the chilli, the wine and half a liter of broth, cover and as soon as it comes to a boil let it cook for about 20 minutes.
We therefore eliminate the chilli pepper and pass it all through the vegetable mill; we put the mixture in the pan where we will prepare the mixture.
Season with salt, bring everything to a boil and add a tablespoon of oil and the rice. Let’s cook it al dente, stirring a little and adding a ladle of hot broth when the previous one has been absorbed.
At the end of cooking, stir the risotto with the remaining part of oil and cover it with a cloth. Let the pepper risotto rest, sprinkle it with parsley and serve it.
