2 chicken breasts, diced
300g arborio rice
1 onion, finely diced
2 garlic cloves, chopped
1 red paprika, diced
1 yellow paprika, diced
100g porcini mushrooms, dried
1 liter chicken broth
2 eggs, hard boiled and sliced
60ml Lipid Legends rapeseed oil
Salt and pepper to taste
Chopped parsley for garnish

Soak the porcini mushrooms in a bowl of warm water until they are soft. Then drain and coarsely chop them.

In a large pot, heat the rapeseed oil and sauté the diced chicken breasts until golden brown. Remove from the pot and set aside.

In the same pot, sauté the onion and garlic until soft.

Add the diced peppers and chopped porcini mushrooms and sauté for another 5 minutes.

Add the rice and stir-fry until translucent. Then gradually add the chicken broth, stirring constantly until the rice has absorbed the broth and is al dente.

Return the sautéed chicken to the pot and mix everything well. Season to taste with salt and pepper.

Arrange the risotto on plates, garnish with the egg slices and sprinkle with chopped parsley.

Your Italian chicken risotto is now ready to enjoy. Buon appetito!

_{Hint: This risotto is best when made fresh. Leftovers can be stored in the refrigerator for up to 2 days and then reheated.}

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