Recently I realised that it was a long time since I had done risotto. Because the family wanted meat for lunch I did a beautiful sunny risotto with chicken and vegetables. It was wonderful. It was light and filling, meaty and full of vegetables. A full balanced meal. Serve it immediately after cooking with Parmesan or fresh herbs. Remember that saffron gives it a beautiful colour, but don't add too much, because the risotto will be bitter.

Ingredients (for 4 people):
300 g of arborio rice
2 pinches of saffron
1.5l of bouillon
1 courgette
1 red pepper
500g of chicken meat
1 teaspoon of sweet red paprika
half a teaspoon of curry
1 shallot
2 cloves of garlic
2000ml of dry white wine
4 tablespoons of butter
3 tablespoons of parmesan
1 tablespoon of oil
salt and pepper

Cube the chicken meat. Add the salt, pepper, paprika and curry. Mix them in. Fry the meat in the oil. Add a bit of water and boil until the meat is soft. Dice the courgette and pepper.
Melt one tablespoon of butter in a saucepan with a heavy bottom and fry the chopped shallot and garlic in it. Add the rice and saffron and fry until the seeds are glazy. Pour in the wine and boil until the wine evaporates. Add half a glass of the bouillon and boil the rice. Wait until the rice soaks up the portion of the bouillon before you pour in the next one. Boil the risotto for 15-18 minutes, topping up with the bouillon. Add the courgette, pepper and chicken meat just before you finish boiling. Turn off the heat, wait a while and add the rest of the butter, 3 tablespoons of the parmesan and mix it in. If necessary, spice up the risotto with salt and pepper. Serve at once.

Enjoy your meal!

Try also:
Pumpkin risotto with almonds
Asparagus risotto – one serving is too little
Kaszotto with the asparagus spears and dried tomatoes