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Grilled chicken, zucchini and mushroom risotto
Grilled chicken, zucchini and mushroom risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a luxurious chicken, mushroom, and asparagus risotto for a delightful dining experience.
Ingredients:
  • 1530.00 gm (1.5 litres) chicken style liquid stock
  • 250ml white wine
  • 1 large leek, trimmed and sliced (white part only)
  • 400g rice
  • 3 small chicken breasts, trimmed
  • 3 zucchini, halved lengthways, sliced diagonally
  • 200g button mushrooms, sliced
  • 20.00 ml chopped oregano
  • salt and pepper
Instructions:
  • In a saucepan over medium heat, gently heat the stock and wine until it simmers. Keep warm on low heat.
  • In a large saucepan over gentle heat, melt the butter until it starts to sizzle. Stir in the leek and sauté for 3-4 minutes until the leek is soft and fragrant.
  • Sauté the rice and garlic for 2-3 minutes until the rice is fully coated. Gradually ladle in 1 cup of warm stock, stirring constantly to prevent sticking. Continue adding stock and stirring until only 1 cup of stock is left.
  • As the risotto simmers, heat a large non-stick frying pan over medium heat. Cook the chicken for 4 minutes on each side. Transfer to a cutting board and slice.
  • Combine zucchini, mushrooms, and remaining stock with the rice mixture. Cook and stir for 4-5 minutes until vegetables are softened and rice is tender. Mix in chicken, oregano, salt, and pepper, and cook for an additional 3-4 minutes, stirring constantly.
  • Garnish risotto with shaved parmesan and a side salad, if preferred.

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