Lemon Pepper Chicken And Zucchini Risotto Recipe

Name: Lemon Pepper Chicken And Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 cup arborio rice; 2 chicken breasts, sliced; 5 cups low sodium chicken broth; 1 small onion; 1 cup white wine; 1 small zucchini, sliced thin; 3 teaspoons lemon pepper; 1/2 teaspoon coriander; 2 ounces parmesan cheese, grated; 3 tablespoons butter; 2 tablespoons olive oil; salt

Servings: persons

1 cup arborio rice
2 chicken breasts, sliced
5 cups low sodium chicken broth
1 small onion
1 cup white wine
1 small zucchini, sliced thin
3 teaspoons lemon pepper
1/2 teaspoon coriander
2 ounces parmesan cheese, grated
3 tablespoons butter
2 tablespoons olive oil
salt

1
Coat chicken with 2 tsp lemon pepper, salt, coriander.
2
Coat zucchini lightly with oil and 1 tsp lemon pepper.
3
Heat large pan on medium heat.
4
Add 1/2 tbsp butter and 1/2 tbsp oil to pan and saute zucchini 5-8 minutes then remove.
5
Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
6
Add chicken and brown on both sides, then remove.
7
Add remaining oil and rice, cook until clear with a small dot of white in the kernels.
8
Deglaze pan with wine.
9
Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.
10
Add remaining butter and parmesan to rice to finish.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 cup arborio rice, 2 chicken breasts, sliced, 5 cups low sodium chicken broth, 1 small onion, and more.

Yes, Lemon Pepper 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.

Lemon Pepper Chicken And Zucchini Risotto

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