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Lemon Pepper Chicken and Zucchini Risotto

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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.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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