Lemon Pepper Chicken And Zucchini Risotto

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup arborio rice
• 2 chicken breasts, sliced
• 5 cups low sodium chicken broth
• 1 small onion
• 1 cup wine
• 1 small zucchini, sliced thin
• 3 teaspoons lemon pepper
• 1/2 teaspoon coriander
• 2 ounces parmesan cheese, grated
• 3 tablespoons butter
• 2 tablespoons olive oil
• salt

Recipe

• 1 coat chicken with 2 tsp lemon pepper, salt, coriander.
• 2 coat zucchini lightly with oil and 1 tsp lemon pepper.
• 3 heat large pan on medium heat.
• 4 add 1/2 tbsp butter and 1/2 tbsp oil to pan and sauté zucchini 5-8 minutes then remove.
• 5 add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
• 6 add chicken and brown on both sides, then remove.
• 7 add remaining oil and rice, cook until clear with a small dot of in the kernels.
• 8 deglaze pan with wine.
• 9 slowly add stock to rice 1/2 cup at a time cooking down before adding more. cook rice until al dente.
• 10 add remaining butter and parmesan to rice to finish.