Name: Classic Lemon Chicken Risotto with Zucchini
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups arborio rice; 2 cups chicken broth; 1 cup white wine; 1 lemon (zest and juice); 2 boneless chicken breasts; 1 zucchini (diced); 1 onion (chopped); 2 cloves garlic (minced); 1/2 cup grated Parmesan; Butter; Salt and pepper

A creamy Italian risotto with tender chicken, zucchini, and a bright lemon flavor.

Method

Heat the chicken broth in a saucepan and keep warm.
In a large skillet, melt butter and sauté onion and garlic until softened.
Add arborio rice and toast for 2-3 minutes.
Pour in white wine and cook until absorbed.
Add warm broth one ladle at a time, stirring constantly until absorbed.
Stir in lemon zest, juice, and diced zucchini during the last 10 minutes.
Cook chicken separately, then add to the risotto.
Stir in Parmesan and adjust seasoning.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.