Pineapple Curry Risotto with Chicken Drumsticks

5 from 2 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 493 kcal


  • 2 Corn chicken drumstick
  • Salt
  • Black pepper from the mill
  • 5 tbsp Peanut oil
  • 20 g Shallot cubes
  • 15 g Chopped ginger
  • 1 Garlic clove chopped
  • 280 g Fresh pineapple cubes fine
  • 1 tbsp Green curry paste
  • 1 tbsp Curry Anapurna (mild)
  • 160 g Arborio risotto rice
  • 700 ml Hot chicken broth
  • 40 g Freshly grated Parmesan
  • 20 g Butter
  • 3 tbsp Semi-Rigid whipped cream
  • 2 tbsp Spring onion rings
  • 2 tbsp Roasted peanuts
  • 100 ml White wine


  • Wash the chicken drumsticks, pat dry and scrape the joint bones free. Season with salt and pepper. Sear three tablespoons of peanut oil on all sides. Roast on a baking sheet in a preheated oven at 150 degrees for about 25 minutes. The last four minutes Switch on the grill.
  • In the meantime, heat the remaining oil. Sauté shallots and garlic in it until translucent. Add rice, sauté briefly, deglaze with wine. Stir in curry paste and curry powder. Gradually pour in the hot stock. Stir again and again until the rice has absorbed the liquid .The rice should still have bite. This takes about 20 min..10 min. Before the end of the cooking time, add the pineapple and ginger cubes and cook at the same time. Fold in the Parmesan, butter and cream. Season with salt and pepper.
  • Arrange the risotto on deep plates and sprinkle with spring onion rings and peanuts. Place the chicken drumsticks on top.


Serving: 100gCalories: 493kcalCarbohydrates: 29.5gProtein: 7.2gFat: 38.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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