Chicken, pepper and smoked paprika risotto

Ingredients

For 1 serving

• Carnaroli rice65 g
• Chicken breast140 g
• Bell peppers0.5
• Onion30 g
• Chicken broth400 ml
• Tomato passata60 g
• Paprika2 g
• Extra virgin olive oil10 g
• Parsley5 g
• White wine40 ml
• Saltto taste

Contains: celery, sulphites,

In season: June – October

Method

1. Heat the chicken stock in a small pan and keep it hot over the lowest heat. Cut the chicken breast into cubes of about 1.5 cm. Wash the pepper, remove the stalk, seeds and white membranes and dice it; peel and chop the onion; chop the parsley.
2. Heat half the olive oil in a saucepan over medium-high heat and brown the chicken with the paprika and a pinch of salt for 4–5 minutes, until golden and no longer pink; set it aside on a plate.
3. In the same saucepan heat the remaining oil over medium heat and fry the onion and pepper for 5 minutes, stirring, until soft; add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate.
4. Add the tomato passata and cook for 15 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often.
5. Return the chicken with its juices and cook for another 2 minutes, until the rice is al dente and creamy; adjust the salt and finish with the parsley.