Ingredients
- 1½ cup risotto rice
- 4 chicken legs (cut)
- ¼ celeriac
- 1 chicken stock
- 2 carrots
- 2 sticks celery
- 4 sticks spring onion
- 1 yellow pepper
- 1 red pepper
- 1 clove garlic
- 2 tsp Fresh Ginger
- Salt
- Black Pepper
- Turmeric
How to Make It
- Dice the vegetables.
- Dump the chicken legs in a skillet and fry with some olive oil. Set aside.
- Put the chopped vegetables in a pot. Add the rice and fry.
- Add the chicken leg and chicken stock. Include salt, pepper, and turmeric to taste.
- Bake in an oven over 320 degrees Fahrenheit for 20 minutes. Serve and enjoy.
