* 2 1⁄8 pt vegetable stock , or water
* ½ onion , chopped
* 1 ½ red peppers , chopped
* 3 cloves of garlic , crushed
* 1 bay leaf
* a few sprigs of thyme
* 6 Tbsp olive oil
* for the risotto:
* 8 ¾ oz Arborio rice
* 6 ¾ fl oz dry white wine
* 5 1⁄3 oz grilled peppers , chopped
* 1 Tbsp basil , chopped
* 1 Tbsp parsley , chopped
* 7⁄8 oz parmesan , grated
* 3 saucepans
* 1 sieve
* 1 wooden spoon
* 1 ladle