Lemon Pepper Chicken And Zucchini Risotto Recipes

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LEMON PEPPER CHICKEN AND ZUCCHINI RISOTTO



Lemon Pepper Chicken and Zucchini Risotto image

This is a nice risotto. I serve the chicken and zucchini along side the rice although you can dice the chicken and zucchini and mix it into the rice at the end.

Provided by Computer Chef

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup arborio rice
2 chicken breasts, sliced
5 cups low sodium chicken broth
1 small onion
1 cup white 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

Steps:

  • 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.

Nutrition Facts : Calories 609.7, Fat 28.3, SaturatedFat 11.4, Cholesterol 81.8, Sodium 420.8, Carbohydrate 48, Fiber 2, Sugar 2.4, Protein 30.5

SPICY CHICKEN AND ZUCCHINI RISOTTO



Spicy Chicken and Zucchini Risotto image

Make and share this Spicy Chicken and Zucchini Risotto recipe from Food.com.

Provided by Bonjour Elle

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 17

2 inches fresh gingerroot
3/4 teaspoon dried chili
1 pinch salt
pepper (to taste)
3 tablespoons olive oil
1 bay leaf
1 teaspoon honey
1/2 teaspoon ground cloves
2 garlic cloves
3/4 teaspoon paprika
2 chicken breasts
6 ounces risotto rice
1 chicken stock cube
1/2 ounce butter
1 dash white wine (1 splash)
1 large zucchini
1/2 lime

Steps:

  • Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
  • Make up chicken stock with 1 pint boiling water.
  • Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
  • For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
  • Add a splash of white wine and stir for a further 15 or so seconds.
  • Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
  • In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
  • Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.

Nutrition Facts : Calories 645.6, Fat 40.3, SaturatedFat 10.5, Cholesterol 108.3, Sodium 805.1, Carbohydrate 37, Fiber 2.9, Sugar 6.2, Protein 35.1

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