Zucchini risotto with chicken legs
- 8 Chicken drumsticks (approx. 100 g each)
- 500 g Zucchini
- 1 onion
- 1 Garlic clove
- 1 Chilli pepper
- 1 stalk rosemary
- 3 EL Olive oil
- salt
- pepper
- 200 g Risotto rice
- 100 ml white wine
- 750 ml Vegetable stock (Instant)
- 2 EL grated parmesan cheese
- parsley and lemon
50 minutes
light
- 1.
- Wash the clubs and pat dry. Clean the zucchini,Wash, halve lengthways and cut into slices. Peel the onion and cut into wedges. Peel the garlic, press through a garlic press. Score the chilli lengthways, remove the core and finely chop. Strip the rosemary needles from the stem. Heat the oil. Fry the legs in it first all around until golden brown. Season with salt and pepper. Place on the drip pan of the oven and cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes. Sauté the garlic, chilli, onion wedges, zucchini and rice in the frying fat. Season with a little salt and deglaze with white wine. Bring to the boil briefly, add the stock. Season with rosemary and cook for about 20 minutes. Stir at intervals. Stir in the parmesan just before serving. Season again to taste. Risotto garnished with parsley and lemon and serve the chicken drumsticks on plates
1 person approx:
- 590 kcal
- 2470 kJ
- 37 g protein
- 28 g fat
- 43 g carbohydrates
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