Chicken zucchini risotto

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Chicken zucchini risotto
  • 2 tablespoon olive oil
  • 500 gram chicken breast, cubed
  • 60 gram butter
  • 1 onion, finely chopped
  • 1 garlic clove,crushed
  • 2 cup arborio rice
  • 1 cup white wine
  • 4 cup hot chicken stock
  • 2 zucchini, thinly sliced
  • 1 cup frozen peas, thawed
  • 1 tablespoon finely chopped parsley, plus extra, to serve
  • 2 teaspoon grated lemon zest
  • shaved parmesan, to serve


Chicken zucchini risotto
  • 1
    Heat half the oil in a large frying pan on high. Cook chicken for 3-4 minutes, until browned. Transfer to a plate.
  • 2
    Add remaining oil and half butter to same pan. Saute onion and garlic for 2-3 minutes, until tender. Stir rice through to coat. Mix in wine and simmer for 2-3 minutes, until absorbed. Transfer mixture to rice cooker bowl. Add stock and chicken, stirring. Season to taste.
  • 3
    Place rice cooker bowl in heating basin, making sure the exterior of the bowl is dry. Press the control lever to "cook". When cooking is complete, the lever will switch to "keep warm" automatically. Leave the risotto with the lid on for 10 minutes in this mode.
  • 4
    Meanwhile, heat remaining butter in a frying pan on medium. Saute zucchini for 4-5 minutes, until golden and tender.
  • 5
    When ready to serve, stir zucchini, peas, parsley and zest through risotto. Serve topped with shaved parmesan.


For a delicious snack, make arancini balls: shape leftover risotto into walnut-sized balls, dip in whisked egg and coat in breadcrumbs, then shallow fry.

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