Zucchini and Chicken Risotto

Serving 4img_5482


  • 100 ml  olive oil
  • 50 grams butter
  • 1 large  onion, chopped
  • 2 cloves garlic,minced
  • 3 medium  Zucchinis, grated
  • 400 g  arborio rice
  • 400 ml chicken stock, hot
  • 300 g cooked chicken, shredded and warm
  • 1 handful parmesan cheese, finely grated
  • salt and pepper, to taste
  • optional : parsley


  1. Put the oil and onion and garlic in a large pan over a low heat. Cook, stirring occasionally, until the onion is translucent.
  2. Add the rice and butter and stir until each grain is covered.
  3. Then add the liquid a ladle at a time , and stirring until each ladleful has been fully absorbed before adding the next. You may not need all the liquid, or you may need a little more. You may use boiling water if you run out of stock.
  4. Once the rice is cooked through and loose (the Italians call it “on the wave” to describe how liquid it should be), stir through the cooked chicken and parmesan
  5. Add the Zucchinis and continue to cook until that is also slightly transparent.
  6. Season and serve immediately, with parsley and parmesan on top.


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