Summary

Ingredients

• 60 g butter or mararine
• 1 onion (s)
• 2 chicken breasts
• 1 red pepper (s)
• 1 bell pepper (s), green
• 0.3 kg rice, round grain
• 1 cup red wine
• 1 tablespoon paprika powder
• 1 teaspoon curry
• 2 tablespoon tomato paste
• 1 bunch rosemary
• 1 liter meat broth
• 1 small Can (s) peas, green
• salt
• Pepper White

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Instructions

1. Drain the fat in a saucepan and sweat the finely chopped onion in it until translucent. Add the chicken breasts cut into small cubes and let it take color on all sides. Cut the cleaned peppers into small cubes and sweat them briefly. Add the rice and roast briefly. Mix the red wine with the paprika, the curry and the tomato paste until smooth and add to the rice. Add the clean rosemary. Pour 2 cups of meat stock, let the lid open and cook on medium heat. Stir frequently and gradually add the rest of the broth. The risotto is ready after about 18 to 20 minutes. Add the drained green peas, season with the salt and pepper, heat and serve.