Soften the finely chopped onion in hot olive oil together with the garlic clove and half of the finely chopped herbs. Remove the garlic, add the rice and a pinch of salt and roast it until it turn translucent. Deglaze the rice with the white wine, add the crushed green pepper and start the cooking process gradually adding boiling water.

After circa 14 minutes, when the cooking is almost done, add the grated ginger and the rest of the finely chopped herbs to the mix. Cream the risotto with butter and Parmesan. Serve immediately.