This recipe is delicious, easy to make and family friendly. A well balanced meal, which ticks off all of the food groups.
Ingredients
| 8 | Chicken drumsticks (Main) |
| 1 drizzle | Olive oil |
| 1 sprinkle | Garlic salt, Masterfoods Garlic & Herb Salt |
Risotto
| 100 g | Orange kumara, Diced |
| 100 g | Pumpkin, Diced |
| 1 | Red capsicum, Diced |
| 1 | Onion, Diced |
| 1 drizzle | Olive oil |
| 1 sprinkle | Garlic salt, Masterfoods Garlic & Herb Salt |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Butter |
| 1 cup | Arborio rice |
| ½ cup | White wine |
| 3 cups | Chicken stock, Hot |
| 2 handfuls | Baby spinach, Stems removed and roughly chopped |
| ½ cup | Parmesan cheese, Grated |
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Directions
- Preheat oven to 180 degrees. Place drumsticks in oven proof dish, drizzle over oil and sprinkle with Garlic and Herb salt to taste. Place in oven. Cook for 45 minutes or until juices run clear and skins are nice and crispy.
- While chicken is cooking, dice Kumara, Pumpkin, Capsicum and Onion. Place in ovenproof dish, drizzle with oil and sprinkle with Garlic and Herb salt. Place in oven and cook for 30 minutes or until vegetables are soft.
- Add olive oil and butter to saucepan and add rice, stir for a few minutes on a medium heat, but don't let rice brown. Next add wine, once wine has evaporated start adding the hot chicken stock. The stock needs to be added slowly (about a quarter of a cup at a time). Wait until stock has evaporated before adding more stock. Continue to stir, so rice doesn't stick to pot. Once all chicken stock is added and evaporated, remove from heat and add the parmesan cheese and spinach. Lastly stir in the cooked roasted vegetables. Cover and let the rice sit for about five minutes.
- Serve drumsticks along with creamy rice risotto. Season with pepper to taste. Enjoy :-)
