Step 1: 1. Fry off the onions and garlic.
Step 2: 2. Meanwhile slice the tops off the peppers and remove the seeds and inner white pith, place on an oven tray and put in an oven at around gas mark 5/190C.
Step 3: 3. Coat the risotto rice in the onions and garlic and add the mushrooms, season.
Step 4: 4. Begin to add the vegetable stock one ladle at a time and constantly stir as the rice absorbs it.
Step 5: 5. Once the rice is tender stir in half a table spoon of crÃ¨me fraiche and the coriander.
Step 6: 6. Once the pepper is half cooked and slightly tender remove from the oven and fill with the risotto, sprinkle over some grated cheese on top and place back in the oven for 10 minutes.
Step 7: 7. Remove from the oven and serve.