Heat the oil in a saucepan and sweat the finely chopped onions until translucent. Add the chicken breast cut into small cubes and fry on all sides. Add the peppers, cleaned, washed and cut into small cubes and sweat briefly. Add the long grain rice and sauté briefly. Stir the white wine with the paprika, the curry and the paradeis pulp until smooth and add to the long grain rice. Add the rosemary, washed and finely chopped. Pour two cups of beef broth, make with the lid open and medium heat. Stir often and gradually add the rest of the clear soup. Add the defrosted green peas, season with salt and pepper. After about 20 to 25 minutes the risotto is ready.
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