Heat oil in heavy-based pan. Fry the onion briefly, add garlic and chicken and braise for few minutes.
Add paprika, chilli, curcuma, saffron, Vegeta Vegetable stock cube, orange rind and rice.
Cover with wine and cook covered on low heat, often stirring and gradually adding water.
At the end add parsley, pepper and orange juice. Once the rice is cooked, remove the pan from the heat.
Sprinkle with spring onion and serve.
Risotto must have enough liquid so it is not dry and the rice should not be too soft or overcooked.