Saffron risotto

This over the top saffron risotto with chicken is so jummy! Why is it over the top? Well, risotto should not have this many components to be honest, but hey... It tastes good! Ingredients: • 200 gram risotto rice • 300 gram chicken breast • 1 litre vegetable broth • 2 onions • 4 cloves of garlic • 5 gram saffron • 1 grilled and skinned bell pepper (yellow) • 100 gram peas (frozen) • 50 gram sun-dried tomatoes • 250 ml white wine • parmigiano • 1/2 tsp turmeric • black pepper • butter • 1. Start with grilling your bell pepper with some oil in the oven at 220°C for 30 minutes on the grill setting. You can also use store bought skinned bell peppers. 2. Poach your chicken in the vegetable broth with one onion, the turmeric and 2 garlic cloves for about 13 to 15 minutes. Take the chicken out and safe the broth. Pull the chicken and put the saffron in the broth. 3. Finely chop the other onion and 2 cloves of garlic. Saute them in a large pan with some butter. Make sure they won't get brown. Add the risotto rice and fry for about 2 minutes. 4. Add the white wine and broth bit by bit. Don't add new liquid before the previous scoop has been soaked up by the rice. Move on like this until the rice is al dente. Add the peas and cook with the rice for the final few minutes. 5. Dice the sun-dried tomatoes and bell pepper into small cubes. Add them to the risotto rice together with the chicken and some parmigiano. Turn off the heat and stir well for one last time. 6. Garnish with extra parmigiano and the last bit of safran. This dish should be enough for 3 people. Enjoy!