Summary

Ingredients

• 50 g butter
• 1 onion (s)
• 2 chicken breasts
• 1 red pepper (s)
• 300 g rice, (short rain rice)
• 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
• salt and pepper

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Instructions

1. Leave out 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 them take on color on all sides.
2. Add the cleaned, washed and cut into small cubes peppers and sweat briefly. Add the rice and fry briefly. Mix the red wine with the paprika powder, the curry and the tomato paste until smooth and add to the rice. Add the selected, washed, finely chopped rosemary. Pour 2 cups of meat stock, let the lid open and cook on medium heat. Stir more often and gradually add the rest of the broth.
3. The risotto is ready after approx. 18-20 minutes.
4. Add the drained peas, season with salt and pepper, heat and serve.