Farmer's Risotto

Preparation:

Preparation: To make this risotto you can also use chicken left over from the day before, as long as it corresponds to the dose of about a quarter: bone it and cut the pulp into small pieces. Toast the whole peppers on the fire in order to easily remove the superficial skin, then cut them into fillets; clean the courgettes, wash them and slice them into rounds. In a large saucepan, brown the peppers, courgettes, sliced onion and minced garlic in a few spoonfuls of oil, then add the chicken meat and leave to infuse. Pour in the rice and stir it for a few moments so that it can absorb the sauce well, then add the wine, let it evaporate, add salt and pepper and add the bay leaf. Bring the rice to cooking by adding a ladle of hot broth at a time; after 20 minutes turn off the heat and sprinkle with a little chopped parsley, then let it rest for a few seconds with the pan covered before serving.