Spicy Chicken And Zucchini Risotto Food

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LEMON PEPPER CHICKEN AND ZUCCHINI RISOTTO



Lemon Pepper Chicken and Zucchini Risotto image

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.

Provided by Computer Chef

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 609.7, Fat 28.3, SaturatedFat 11.4, Cholesterol 81.8, Sodium 420.8, Carbohydrate 48, Fiber 2, Sugar 2.4, Protein 30.5

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