Risotto alla Calabrese

Ingredients for 4 servings:

• 50 g butter
• 1 onion(s)
• 2 chicken breasts
• 1 red bell pepper(s)
• 300 g rice (short grain rice)
• 1 cup red wine
• 1 tbsp paprika powder
• 1 tsp curry
• 2 tbsp tomato paste
• 1 bunch rosemary
• 1 liter meat broth
• 1 small can of peas
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Risotto from Calabria

Render the fat in a saucepan and sweat the finely chopped onion until translucent. Add the diced chicken breast and brown on all sides. Add the trimmed, washed, and diced bell peppers and sweat briefly. Add the rice and toast briefly. Mix the red wine with the paprika, curry powder, and tomato paste until smooth and add to the rice. Add the sorted, washed, and finely chopped rosemary. Pour in 2 cups of meat broth, uncovered, and bring to a boil over medium heat. Stir frequently and gradually add the remaining broth. After about 18-20 minutes, the risotto is ready. Add the drained peas, season with salt and pepper, heat through, and serve.