Risotto with chicken and peppers

Ingredients for 4 servings:

• 2 chicken breast fillets
• 1 bell pepper(s), red
• 300 g rice (risotto rice)
• 1 onion(s)
• 1 garlic clove(s)
• 800 ml chicken broth
• 1 bunch parsley, flat
• 3 tbsp olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the meat into small cubes. Clean or peel and dice the bell pepper, onion, and garlic. Heat the olive oil in a pan and fry the chicken cubes. Add the diced onion and garlic and cook. Then add the diced bell pepper and continue cooking. Now add the risotto rice and sauté lightly. Gradually add the chicken stock and cook, stirring frequently. Finally, transfer to a plate and serve sprinkled with plenty of fresh parsley.