Lemon Pepper Chicken and Zucchini Risotto

Be the first to review
READY IN: 1hr 10mins
Recipe by Computer Chef

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 Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a