Risotto from Calabria

Ingredients for 4 servings:

• 60 g butter or margarine
• 1 onion(s)
• 2 chicken breasts
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 0.3 kg rice, round grain
• 1 cup(s) red wine
• 1 tbsp paprika powder
• 1 tsp curry
• 2 tbsp tomato paste
• 1 bunch rosemary
• 1 liter meat broth
• 1 small can of green peas
• Salt
• Pepper, white

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

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