Wash the rice in a sieve under cold running water until the water runs clear. Drain the rice and pat it dry in a tea-towel. Finely chop the onion. Halve and deseed the peppers, wash, dry and cut into squares.

Heat the oil in a large saucepan and fry the onion and rice until transparent, stirring continuously.

Add the peppers and fry for a few minutes, then stir in the wine and stock and season with salt, pepper and the nutmeg. Cover the pan and simmer gently for 20-25 minutes.

Stir in the grated cheese before serving, reserving a little to sprinkle on top.

Serve with: Cauliflower Salad