Courgette (Zucchini) and Chicken Risotto
- 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
- 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.
- Add the rice and stir until each grain is covered with oil.
- 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.
- 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.
- Season and serve immediately.
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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra