Served as main course. Non-vegetarian dish. Speciality: Gluten-free and Egg-free diet.

6 Chicken Drumsticks

3 Garlic Cloves, finely chopped

1 large Onion, chopped

100 gm Bacon, chopped roughly

2 cups Squash, chopped into small cubes

1 large Leek, chopped into rough slices

1 Stalk Celery, chopped into rough slices

3/4 cup Arborio Rice

2 Tablespoons Thyme, chopped

1 1/2 medium Lemons, chopped into rough pieces

1/2 cup dry White Wine

1 1/2 cups Vegetable Stock

2 Bay Leaves

1/2 medium Lemon, cut into neat slices

2 Tablespoons Parmesan Cheese, grated

Fresh ground Black Pepper

Heat the oven to 180 degrees Celsius. Heat a stovetop to oven pan on medium heat. Once heated, add the oil. Put the drumsticks in the pan & brown on all sides. Remove from the pan. Add the squash and saute for 3 minutes or until just starting to soften. Add the celery, leek, onion and garlic and saute for 5 minutes. Add the bacon and fry for a further 2 minutes. Add the rice and thyme and saute for 1 minute. Add the wine, stock and lemons and stir to combine. Add the chicken and stir again. Try to make sure that all of the rice is immersed in the liquid. Put into the oven and bake for 1 hour, or until the rice and chicken is cooked. Stir every so often during cooking. Garnish with the lemon and parmesan and grind over some fresh black pepper.

Preparation time: 25 minutes

Cooking time: 1 1/2 hours

Serves: 2

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