Durango Wings with Risotto

Preparation:
1 pack of Durango, 300g of rice, 600g of vegetable broth, ½ green pepper, ½ red pepper, 1 tablespoon of curry, butter. Cut the vegetables into very small cubes and sauté them with a bit of butter. Add the rice and 2 ladles of broth, stir well and cook for 20 minutes, gradually adding the broth as it evaporates. A few moments before the end of cooking, season with curry; cook the Durango as per the package and serve them accompanied by the rice.