COURGETTE (ZUCCHINI) AND CHICKEN RISOTTO
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.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 831.1, Fat 28.8, SaturatedFat 4.9, Cholesterol 59.3, Sodium 220.9, Carbohydrate 93.3, Fiber 4.9, Sugar 7.8, Protein 30.1
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