Zucchini risotto with chicken legs

Name: Zucchini risotto with chicken legs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 100 g each); 500 g Courgette; 1 Onion; 1 Garlic clove; 1 chili pepper; 1 Rosemary stalk; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Risotto Rice; 100 ml White wine; 750 ml Vegetable broth (instant); 2 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Parsley and lemon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 100 g each)
500 g Courgette
1 Onion
1 Garlic clove
1 chili pepper
1 Rosemary stalk
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Risotto Rice
100 ml White wine
750 ml Vegetable broth (instant)
2 TABLESPOONS grated parmesan cheese
7-10 Tbsp Parsley and lemon

Directions

1
Wash the legs and pat dry. Clean and wash the zucchini, cut them in half lengthwise and slice them. Peel and slice the onion. Peel garlic, press through a garlic press. Carve the chilli lengthwise, remove seeds and chop finely.
2
Strip rosemary needles from the stalk. Heat oil. Fry the legs in the oil until golden brown all around. Season with salt and pepper. Place on the fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Sauté garlic, chilli, onion wedges, zucchini and rice in the cooking fat. Season with salt and deglaze with white wine. Bring to the boil briefly, add stock. Season with rosemary and cook for about 20 minutes. Stir at intervals.
3
Season with salt and deglaze with white wine. Bring to the boil briefly, add stock. Season with rosemary and cook for about 20 minutes. Stir at intervals. Stir in parmesan shortly before serving. Flavour again. Garnish risotto with parsley and lemon and arrange chicken legs on plates