Chicken risotto

2 chicken breasts, 125 g risotto rice, 250 g vegetable broth, ½ red bell pepper, 1/3 red chilli pepper (medium-hot), 1 small carrot, 1 onion, 1 tbs apple syrup, 1 tbs apple vinegar, 2 tbs olive oil, 10 g parmesan cheese freshly grated, ½ container saffron threads, 1 tbs Italian parsley, finely chopped, 1 branch thyme, 1 slice ginger, salt, pepper

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Additional glass lid

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