13
850
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Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts (cubed)
  • 4 tablespoons butter
  • 1 onions (finely chopped)
  • 1 clove garlic (crushed)
  • 2 cups arborio rice
  • 1 cup white wine
  • 4 cups chicken stock (heated)
  • 2 zucchini (thinly sliced)
  • 1 1/3 cups frozen peas (thawed)
  • 1 tablespoon chopped parsley (finely, plus additional leaves for garnish)
  • 2 teaspoons grated lemon peel
  • shaved parmesan cheese (to serve)

Directions

  1. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Add the chicken and sauté for 3-4 mins until browned. Transfer to a plate. Add remaining 1 tbsp oil and 2 tbsp butter to same skillet. Add onion and garlic and sauté for 2-3 mins until tender. Add rice and stir to coat.
  2. Add wine and simmer for 2-3 mins until absorbed. Transfer mixture to rice cooker. Add stock and chicken, stirring. Season to taste. Turn rice cooker on to "cook" mode. When rice is cooked, leave on "warm" mode for 10 mins.
  3. Meanwhile, heat remaining 2 tbsp butter in the skillet on medium heat. Add the zucchini and sauté for 4-5 mins until golden and tender. When ready to serve, stir zucchini, peas, parsley and lemon peel into risotto. Serve topped with shaved Parmesan cheese and additional parsley leaves.
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NutritionView more

850Calories
Sodium26%DV620mg
Fat38%DV25g
Protein82%DV42g
Carbs34%DV102g
Fiber28%DV7g

PER SERVING *

Calories850Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat9g45%
Trans Fat
Cholesterol110mg37%
Sodium620mg26%
Potassium1170mg33%
Protein42g82%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate102g34%
Dietary Fiber7g28%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.