Risotto with bell peppers and chicken

Bell peppers are so versatile. Sauteed in a pan with onions and garlic and seasoned with smoked paprika goes well with a basic risotto.

SORRY - no pictures, camera trouble

I had some chicken stock left over and a bit of cooked chicken breast and that made a whole meal in a very short time.
Cut the peppers in same size small cubes. That is important when you will add them to a risotto. Huge chunks don´t look so good.

Wash the Rice before you start cooking it. This way it looses excess starch. Heat up 1 tbsp of butter and saute on finely chopped spring onion and 1 clove of garlic in.  When the onion gets soft, coat the rice in the mix thoroghly.
Next add apple cider and lemon juice. The rice needs a bit of acidity. If you have white wine, no lemon juice is needed.
Heat up the chicken stock to a boil and ladle some in, step by step. Do not forget to stir the rice often.
After 2/3 of the cooking time, pour in the sauteed bell peppers. Cook to the end.
Add butter and cheese and a bit more pepper and serve with the reheated chicken breast.

recipe:
1 cup of Carneroli Risotto rice
1 red bell pepper
2 spring onions
3 cloves of garlic
150 ml apple cider
1 tsp lemon juice
3 tbsp butter
3 cups of chicken stock
50 g Parmigiano regiano
salt and pepper
smoked paprika
cooked chicken breast