Courgette (Zucchini) and Chicken Risotto

Submitted by Snowbunny Andorra

"I thought this sounded a bit bland, but it's a lovely springtime change to the usual prawn risotto that I make. I had some leftover chicken that I'd marinated in lime and ginger, so I griddled that to add at the end; you could just use plain chicken breast, or maybe some leftovers from your Sunday roast."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 100 ml olive oil
• 1 large onion, chopped
• 3 medium courgettes, cut into 1cm chunks
• 400 g arborio rice
• 400 ml chicken stock, hot
• 400 ml white wine
• 300 g cooked chicken, warm
• 1 handful parmesan cheese, finely grated
• salt and pepper, to taste

directions

1. Put the oil and onion in a large pan over a low heat. Cook, stirring occasionally, until the onion is translucent. Add the courgette and continue to cook until that is also slightly transparent.
2. Add the rice and stir until each grain is covered with oil.
3. Then add the liquid a ladle at a time, alternating between stock and white wine, and stirring until each ladleful has been fully absorbed before adding the next. You may not need all the liquid, or you may need a little more. You may use boiling water if you run out of stock and wine.
4. Once the rice is cooked through and loose (the Italians call it "on the wave" to describe how liquid it should be), stir through the cooked chicken and parmesan.
5. Season and serve immediately.