Lemon Pepper Chicken and Zucchini Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement