Chicken And Zucchini Risotto Recipe

Name: Chicken And Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 lb boneless skinless chicken breasts, cubed; 4 tbsp (1/2 stick) butter; 1 None onion, finely chopped; 1 clove garlic, crushed; 2 cups Arborio rice; 1 cup white wine; 4 cups chicken stock, heated; 2 None zucchini, thinly sliced; 1 1/3 cups frozen peas, thawed; 1 tbsp finely chopped parsley, plus additional leaves for garnish; 2 tsp grated lemon peel; None None Shaved Parmesan cheese, to serve

Servings: persons

2 tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
4 tbsp (1/2 stick) butter
1 None onion, finely chopped
1 clove garlic, crushed
2 cups Arborio rice
1 cup white wine
4 cups chicken stock, heated
2 None zucchini, thinly sliced
1 1/3 cups frozen peas, thawed
1 tbsp finely chopped parsley, plus additional leaves for garnish
2 tsp grated lemon peel
None None Shaved Parmesan cheese, to serve

1
["Heat 1 tbsp of the oil in a large skillet on medium-high heat. Add the chicken and saute for 3-4 mins until browned. Transfer to a plate. Add remaining 1 tbsp oil and 2 tbsp butter to same skillet. Add onion and garlic and saute for 2-3 mins until tender. Add rice and stir to coat.", "Add wine and simmer for 2-3 mins until absorbed. Transfer mixture to rice cooker. Add stock and chicken, stirring. Season to taste. Turn rice cooker on to ""cook"" mode. When rice is cooked, leave on ""warm"" mode for 10 mins.", "Meanwhile, heat remaining 2 tbsp butter in the skillet on medium heat. Add the zucchini and saute for 4-5 mins until golden and tender. When ready to serve, stir zucchini, peas, parsley and lemon peel into risotto. Serve topped with shaved Parmesan cheese and additional parsley leaves."]

1169

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp olive oil, 1 lb boneless skinless chicken breasts, cubed, 4 tbsp (1/2 stick) butter, 1 None onion, finely chopped, and more.

Yes, Chicken And Zucchini Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Zucchini Risotto

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