Risotto & Almond Butter Chicken

Today, I've got a recipe that will have you jumping for joy: creamy cauliflower risotto with spicy almond butter coated chicken drumsticks. This dish is the perfect combination of comforting and healthy, and it's sure to satisfy your cravings for something savory and delicious.

Let's start with the risotto. Cauliflower has been all the rage lately, and for good reason as it's packed with nutrients. In this recipe, we're going to add it into a creamy and comforting risotto, using vegetable broth, white wine, and Parmesan cheese. The result is a bowl of goodness that will warm your soul.

We're also going to make chicken drumsticks flavored with our slightly spicy, garlicky almond butter, to go on top of the risotto. Trust me, you're going to want to put this chicken on everything. It's tender, juicy, and coated in a creamy almond butter sauce that's to die for.

Serve the almond butter chicken on top of the creamy cauliflower risotto, and garnish with some chopped almonds and fresh parsley. It's a dish that's sure to impress your taste buds, and it's perfect for a cozy night in or a fancy dinner party.

Ingredients for 2:

4 chicken drumsticks

4 tablespoons of Filthy Fit almond butter with garlic and cayenne 

For the risotto:

1 small head cauliflower

Juice of half lemon

Half brown onion

1 garlic clove

1 vegetable stock cube with 500 ml water

150 g arborio rice

100 ml white wine

30 g Parmesan cheese

2 tbsp olive oil

Sea salt & black pepper

Method:

Roast the chicken drumsticks covered in almond butter for 35 minutes at 200 degrees Celsius. 

Grate half cauliflower and put aside. Cut the other half to small florets and pan-fry until slightly browned. Add water, salt, pepper, cook until soft, then mix in a blender with the lemon juice until creamy. 

Chop the onion and the garlic into small pieces. Prepare the stock: drop the vegetable stock cube into half liter of boiling water and stir until absorbed. 

Heat two tablespoons of olive oil in a pot over medium heat. Add onion and garlic and cook for 5 minutes stirring constantly. Add rice, and the grated cauliflower and fry for 2-3 minutes. Add the white wine and let it boil for a few minutes, so the alcohol evaporates. This step is important because you don’t want your risotto to taste like alcohol. 

Add the stock gradually and keep stirring the rice. Always wait to add more stock, until almost all liquid is absorbed in the pan. If you finish the stock and the rice is still hard, add a bit more boiling water and keep cooking and stirring until the rice is soft with just a slight crunch in the middle. 

In the end stir in the grated Parmesan cheese and let it stand for 5 minutes before serving.

Serve with the hot chicken drumsticks on top and add more almond butter if you like it juicy.