Italian Risotto

Steps

1. Heat olive oil in a large skillet.
2. Add chopped onion and sliced red bell pepper, sauté until softened.
3. Add chicken pieces and cook until they change color.
4. Add diced carrot and green peas, continue sautéing for a few minutes.
5. Add Italian risotto to the skillet and mix well.
6. Gradually add chicken leg meat stock and cook until the rice becomes tender and creamy.
7. Season with salt and black pepper according to taste.
8. Remove from heat, cover the skillet and let it simmer for a few minutes to allow the flavors to meld.
9. Serve the hot Italian risotto garnished with grated Parmesan cheese on top.