Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Chicken and Zucchini Risotto Recipe
    Lost? Site Map

    Spicy Chicken and Zucchini Risotto

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Bonjour Elle's Note:

    Thick, creamy and every so slighty spicy. Delicious and simple to make.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
    2. 2
      Make up chicken stock with 1 pint boiling water.
    3. 3
      Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
    4. 4
      For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
    5. 5
      Add a splash of white wine and stir for a further 15 or so seconds.
    6. 6
      Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
    7. 7
      In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
    8. 8
      Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.

    Ratings & Reviews:

    • on July 07, 2007


      Excellent dinner. Easy to prepare, and used ingredients already on hand. I added a bit more of the chilies for a great zip, and a touch of soy in place of salt. Delicious! I'm looking forward to leftovers tomorrow!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Chicken and Zucchini Risotto

    Serving Size: 1 (446 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 645.6
    Calories from Fat 362
    Total Fat 40.2 g
    Saturated Fat 10.4 g
    Cholesterol 108.3 mg
    Sodium 805.1 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 2.8 g
    Sugars 6.1 g
    Protein 35.1 g

    The following items or measurements are not included:

    fresh gingerroot

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites