Lemon Pepper Chicken and Zucchini Risotto |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a nice risotto. I serve the chicken and zucchini along side the rice although you can dice the chicken and zucchini and mix it into the rice at the end. 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 |
Directions:
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 sauté 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.
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