Name: Slow-Cooked Lemon Chicken Risotto with Zucchini
Total time: 480 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

Slow-Cooked Lemon Chicken Risotto with Zucchini

A rich and creamy risotto with slow-cooked chicken, zucchini, and a bright lemon finish, prepared using a traditional method.

480 minutes4 servings

Method

Preheat the slow cooker to low.
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.
Transfer everything to the slow cooker and add warm broth.
Cook on low for 6-8 hours, stirring occasionally.
Stir in lemon zest, juice, and diced zucchini during the last 30 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.