Lemon Pepper Chicken and Zucchini Risotto

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in Texas and started cooking in 2005 when I was diagnosed with coronary heart failure. I have to eat a very low sodium and low fat diet so commercially prepared foods are mostly off limits. I found that I like to cook though, it makes a nice change from my job of designing multi-million dollar computer systems. Cooking has become my main hobby along with gardening fresh herbs and veggies.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes