This Chicken And Zucchini Risotto Recipe is the first plate for our lunch or dinner meal, and the combination of chicken breast with zucchini make this plate to be more a summer taste recipe.
Chicken breast is the chicken part that can cook quick and easy for a hundred recipes combinations. We can cook it in cold or warm dishes, and prepare with its salads, first, and second plates. We always have shared our recipes with this ingredient, and this one it is another delicious recipe of cooking chicken breast.
Ingredients – 4 Servings
- 320 g risotto rice
- 1 chicken breast
- 1 zucchini
- 1 onion
- 100 g ground Parmigianino cheese
- Salt, pepper, olive oil or butter, fresh parsley
- 1/2 glass of white wine
For the risotto stock
- 1 onion
- 1 carrot
- 1 cerely stick
- 1 zucchini
- Salt,
- 1,5 l of water
Directions
- First, we prepare the stock for the risotto. In a deep pan, we add the onion cut in half or quarter. Add the peeled carrot cut in big pieces, and the zucchini and cerely stick cut in pieces. Cover all with water and put to boil for 30 minutes. In the end, add a little salt and we don’t remove from the heat, because the risotto stock must be hot, at the same temperature with risotto for not interrupted the rice cooking.
- During the time that we prepare the stock, we chopped the onion finely. Wash and dry the chicken breast, and cut it in small pieces. We cut the zucchini in small cubes.
- In a pan, add a little oil or butter, add the chopped onion and stir for 2 minutes until starting to tender.
- Add the chopped chicken and stir together for 3-4 minutes.
- Add the diced zucchini and stir for other 2 minutes. In another pad, add a little oil and the rice that we have cleaned, washed and dried before. We stir-fry it for 2 minutes, add the white wine, let evaporate the alcohol in high heat, and after that add the rice to the chicken pan.
- After that, we start to add the hot stock that we prepare for the risotto, using a colander to eliminate the veggies pieces. We will mix the risotto every time that we add the hot stock.
- We continue like this until the onion and rice cooked properly. In the end, we add the ground parmesan cheese, a tbsp of unsalted butter, fresh parsley finely chopped, salt and pepper.
- We serve it immediately.
Bon Appetit!
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