At a glance
First, sauté the onion, garlic and chicken in a single pot, deglaze with wine and add the vegetables. Then stir in the rice, water and seasoning, and simply move the whole pot to the oven, where the risotto slowly finishes cooking and the flavours meld together beautifully.
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Chop the vegetables
Peel the onion and garlic and finely chop, then sauté in a little oil in a cast-iron pot (or another oven-safe pot).
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Prepare the chicken
Clean the chicken and cut into larger pieces (chicken breast can also be used, though the meat will be drier), season with salt, pepper and turmeric, and add to the pot with the onion and garlic. Briefly sear the meat, then pour in white wine and let it cook off.
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Add the remaining ingredients
Slice the carrot into thin rounds and cut the pepper into larger cubes, then add to the pot along with the tomato purée.
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