Lemon risotto with marinated chicken wings

Name: lemon risotto with marinated chicken wings
Total time: 15 min
Yield: 4
Ingredients: 12 chicken coop; 2 tablespoon olive oil; 1 onion; 2 clove garlic; 300 gram risotto rice; 1 liter chicken bouillon; 1 liter vegetable stock; 450 gram frozen pea; 1 lemon; 25 gram Parmesan cheese; 1 Broccoli; 4 tablespoon olive oil for the marinade; 1 tablespoon honey for the marinade; 1 clove garlic for the marinade; 2 twig thyme for the marinade

Ingredients

Directions

Preheat the oven to 180ºC.
Place the chicken pieces with the marinade on the baking tray and bake in the oven for about 30 minutes until golden brown and done.
In the meantime, heat the olive oil in a pan and fry the onion and garlic. Add the risotto rice and stir until the granules begin to turn glassy.
Then add a dash of hot stock, stir and add a dash of stock as soon as the stock is completely absorbed in the pan. Continue until the rice is al dente.
Add the peas, lemon zest and a pinch of lemon juice. Switch off the heat source and stir in half of the Parmesan cheese.
Season the risotto with salt and pepper and let stand for a while. Meanwhile, cook the broccoli.
Serve the risotto with the rest of the Parmesan cheese, chicken puffs from the oven and the broccoli.