Risotto with Romanesco, Chicken, and Macadamia Nuts

Name: Risotto with Romanesco, Chicken, and Macadamia Nuts
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 0.5 romanesco; 300 g risotto rice; 1 onion; 2 cloves of garlic; 150 ml white wine; 10.5 l warm chicken broth; Pepper; Salt; 200 g pecorino; 1 splash of olive oil; 8 chicken thighs; 100 g macadamia nuts; 1 lemon; ¼ bunch of lemon thyme; 1 tbsp curry powder

Favorites

45min

•

Next Level

Enjoy this creamy risotto with romanesco, juicy chicken thighs, thyme, and macadamia nuts. Perfect for a festive meal!

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

0.5 romanesco
300 g risotto rice
1 onion
2 cloves of garlic
150 ml white wine
10.5 l warm chicken broth
Pepper
Salt
200 g pecorino
1 splash of olive oil
8 chicken thighs
100 g macadamia nuts
1 lemon
¼ bunch of lemon thyme
1 tbsp curry powder

Preparation method

How do you make this?

Preparing the chicken thighs: Preheat the oven to 200 degrees Celsius.

Season the chicken thighs with curry, pepper, salt, and lemon thyme. Mix everything well together.

Place the chicken thighs in a baking dish and bake them for 30 minutes in the preheated oven.

Add the macadamia nuts in the last 5 minutes and continue baking.

Preparing the romanesco: Cut the romanesco finely.

Making the risotto: Heat 2 tbsp of olive oil in a saucepan and sauté the risotto rice for 2 minutes while stirring.

Finely chop the garlic and onion and add them to the risotto rice. Let them sauté for a few minutes. Deglaze the pan with the white wine and let it reduce.

Add the finely chopped romanesco.

Gradually add the chicken broth, a splash at a time. Stir regularly and let the liquid absorb each time before adding a new splash. This process takes about 18 minutes, depending on the type of risotto rice.

Stir 150 g of freshly grated pecorino into the risotto.

Serve the risotto with the chicken thighs, macadamia nuts, and thyme. Finish with extra grated pecorino.

Tips

You can replace the Romanesco with cauliflower, broccoli, pumpkin or celeriac, depending on the season. Add some lemon juice to the risotto for an extra fresh taste.