Chicken legs with grøntsagsrisotto

Ingredients for Chicken legs with grøntsagsrisotto

Instructions for Chicken legs with grøntsagsrisotto

To prepare the Chicken legs with grøntsagsrisotto recipe, please follow these instructions:

Put chicken thighs in an ovenproof dish, season with salt and pepper. Set the dish in the oven at 225 degrees c. alm. oven. Fry the chicken thighs until tender about 40 minutes.

Cut the leeks into rings. Cut the grossest of the top on the fennel lengthways into and cut it into small pieces. Peel the carrots and cut them into ½ cm thick slices. Crack peberfrugten and remove the cores. Cut the pepper moisture into cubes.

Saute all the vegetables for a few minutes in melted butter or oil in a saucepan.

Add the rice and stir until they have absorbed all the butter or oil. Came chopped peeled tomatoes with the juice from the can into the Pan and cook it through a few minutes if necessary. together with white wine, season with salt, pour boiling water over and stir it all together. Boil the rice are tender for 15-20 minutes.

Add the grated Parmesan cheese. Season with salt and pepper.