Easy Chicken Risotto with Zucchini
Easy and delicious pantry meal.
- 2 Tablespoons butter
- 2 Tablespoons olive oil separated
- 1 1/2 cups Risotto
- 1 cup dry white wine such as Chardonnay or Vidal Blanc
- 4 cups chicken broth hot
- 1 small onion chopped
- 2 cloves garlic crushed
- 1 large zucchini quartered and sliced
- 1 large red bell pepper diced
- 2 cups chopped cooked chicken
- salt and pepper
- 1 cup grated parmesan
In a large skillet, heat 1 T oil over medium-high heat. Add zucchini and peppers and season with salt and pepper. Cook veggies until they have softened. Add chicken to the pan and cook until heated through. Turn heat to low until risotto is ready.
In a large saucepan, melt butter and oil over medium-high heat, saute onions and garlic until onion is translucent. Add in rice and cook for 1 minute until the rice has absorbed some of the liquid and has turned opaque.
Gradually add wine then add in chicken stock, 1 ladle at a time. Stirring until the liquid has been absorbed before adding another ladle.
Continue ladling stock and stirring until all of the broth has been incorporated and the rice is tender. Add chicken mixture and Parmesan into the pot.