Spanish Style Risotto Recipe (with Video)

Preparation of Chicken
1. In a large skillet or pan, heat the olive oil over medium heat.
2. Add the diced chicken and cook until it's browned and cooked through.
3. Remove the chicken from the pan and set it aside.
Preparation of Vegetables
1. In the same pan, add the diced onion and bell peppers.
2. Sauté until they start to soften, about 3-4 minutes.
3. Add the minced garlic and smoked paprika.
4. Cook for another 1-2 minutes until fragrant.
Preparation of Rice
1. Add the Arborio rice to the pan.
2. Stir to coat the rice with the flavorful mixture for about 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine and cook until it's mostly absorbed by the rice, stirring occasionally.
Adding Broth and Chicken
1. Dissolve the tomato bouillon powder in the chicken or vegetable broth.
2. Start adding the broth mixture, one ladleful at a time, stirring frequently.
3. Allow the liquid to be absorbed before adding more broth.
4. About halfway through the cooking process, add back the cooked chicken to the pan.
Final Steps
1. Continue adding the broth gradually, stirring frequently, until the rice is creamy and cooked to your desired level of doneness.
2. Taste and adjust the seasoning with salt and pepper if necessary.
3. Once the rice is cooked, stir in the frozen peas and cook for an additional 2-3 minutes until they're heated through.
4. Remove the pan from heat and cover it with a lid.
5. Let the risotto rest for a few minutes.
Serving
1. Serve the Spanish-style risotto hot, garnished with chopped fresh parsley.