Chicken Risotto with Lime

1. 1

   Place the chicken drumsticks in cold water, add a little salt, wait for it to boil, remove the foam, and cook for 35-40 minutes until a rich broth is obtained.

   40 min

2. 2

   While the broth is being prepared, finely chop the onion and garlic.

   10 min

3. 3

   Zest and juice the 2 limes.

   5 min

4. 4

   Heat a deep, thick-bottomed pot, add olive oil and 40g of butter. Add the chopped onion and garlic, and start sautéing until golden brown.

   8 min

5. 5

   Remove the meat from the cooked drumsticks, discarding the bones and skin, and chop finely.

   10 min

6. 6

   Add the finely chopped drumstick meat to the sautéed onion and garlic, simmer for 2-3 minutes, then pour in the wine and let the alcohol evaporate.

   5 min

7. 7

   Add one spoonful of rice, one spoonful of broth, and repeat, do not add broth until the previous spoonful has been absorbed by the rice. Cook for about 20 minutes.

   20 min

8. 8

   When the mixture is ready, pay attention to the consistency, it should be porridge-like, easily disintegrated and retain juice. Taste for salt and add as needed. Add the lime juice, half of the zest, cheese and remaining butter. Mix well, finally add the remaining zest.

   2 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.