Chicken Risotto With Zucchini And Mushrooms
Serving Size / Yield
- 6 C. chicken stock
- 1 C. white wine
- 2 T butter
- 1 large leek, trimmed and sliced
- 2 C. Arborio rice
- 2 garlic cloves, crushed
- 3 small chicken breasts, trimmed
- 3 zucchini, halved lengthwise and sliced diagonally
- 7 oz. button mushrooms, sliced
- 1 T chopped oregano
- shaved Parmesan
Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.
Melt the butter in a large saucepan over low heat. Add the leek and cook for 3 to 4 minutes until leek is tender.
Add the rice and garlic and cook for 2 to 3 minutes until rice is well coated.
Using a ladle, pour in 1 C. of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 C. of stock remaining.
While the risotto is cooking, heat a large frying pan over medium heat. Add chicken and cook for 4 minutes each side.
Remove from the pan and slice.
Add the zucchini, mushroom, and remaining stock to the rice mixture and cook for 4 to 5 minutes until vegetables are softened and the rice is tender, stirring constantly.
Add the chicken, oregano, and salt, and pepper and cook for a further 3 to 4 minutes.
Serve risotto with shaved Parmesan.