Chicken boil the broth. Then cut them into small pieces, fry and put on a plate.

Prepare the vegetables. Cut onion finely, carrot RUB on a coarse grater. Pepper and tomato cut into cubes. Garlic finely crumble. I take 6 cloves of garlic (can there even such a fan and too much to believe). Lemon cut into slices. I take a whole lemon according to your taste (I like sour), but I think enough quarters for the saturation of the meals. Wash rice and cover with water for swelling.

Begin to prepare. I'm beginning to fry the vegetables in oil, where roasted chicken, to me it tastes better. Fry on moderate heat (4). First fry the onion until Golden brown. Add some carrots, fry it for 3-4 minutes and add pepper Bulgarian. I fry 5 minutes, once it becomes a little soft, immediately add the tomatoes. Enough of them have 2 minutes to fry.

Then add chicken legs, stop and put the rice (water to drain). Mix everything and pour in 4 cups of broth. When the dish boils, the fire abated to a minimum (I put 1), sprinkle with garlic, sprinkle rings of lemon and cover with lid. Simmer for about 30-40 minutes.

At the end of the lemon to pull out of pans, risotto mix and try. (Lemon pilaf not interfere) If the rice is underdone, add a little broth and continue to simmer for a bit. When the risotto is ready, sprinkle on top of greens, the smell will stand stunned. I have today, unfortunately, was not greenfinches in the fridge, even frozen left ( (

Well, here's my risotto))) My family very much, I hope someone of You will survive this recipe. All a pleasant appetite!!!