Rabbit Risotto

Ingredients

• 2 rabbit legs
• 1 lime (zest and juice)
• 1 tsp chopped rosemary needles
• 1 tsp Honey
• 1 onion
• 2 tbsp oil
• 250 g Risotto rice
• 125 ml white wine
• 700 ml vegetable broth
• Salt
• pepper (ground)
• 2 Tbsp grated Parmesan
• 60 g blueberries
• chopped rosemary needles (for garnish)

Instructions

1. 1.

   Debone rabbit legs and cut the meat into small pieces.

2. 2.

   Mix lime zest, juice, rosemary, honey, salt, and pepper. Toss the meat with this mixture, cover and let marinate for about 20 minutes.

3. 3.

   Peel and finely dice onion. Sauté in 2 tbsp oil until translucent, add rice and stir briefly. Add wine and broth, then cook according to package instructions. After 10 minutes, fold in rabbit meat. Stir in grated cheese, then add blueberries and heat through briefly. Plate the finished risotto and sprinkle with rosemary.

4. 4.