Goat's Cheese over Smoky Romano Pepper Risotto

• Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes.
• Meanwhile, cut the Romano pepper into rough chunks and transfer to a bowl.
• Add the reserved garlic and lightly drizzle with olive oil, then toss well to combine.

If you don't have an air fryer, go to step 4!

• Transfer the Romano pepper and garlic to the air fryer.
• Air-fry for 8 minutes at 180°C, then transfer to a tall container and set aside.
• Transfer the goat's cheese to the air fryer.
• Top with the honey and the walnuts, then air-fry for 5 minutes at 180°C.

You can skip the next step and proceed to step 5!

• Preheat the oven to 220°C.
• Transfer the Romano pepper and garlic to a parchment-lined baking sheet. Roast in the oven for 10 - 15 minutes, then transfer to a tall container and set aside.
• Transfer the goat's cheese to the same baking sheet. Top with the honey and walnuts, then bake for 5 - 10 minutes.

• Peel the garlic clove and return it to the tall container with the Romano pepper.
• Add the Grana Padano, a drizzle of olive oil and the smoked paprika.
• Use an immersion blender to process into a thick paste, then stir this into the risotto when it's done. 
• Dice the tomato and roughly chop the basil.