Chicken and Courgette Risotto
Serves 3-4
This recipe can be adapted by adding more courgettes or other vegetables if you prefer it to be vegetarian or vegan
Ingredients
1 small onion, finely chopped
1 clove of garlic, finely chopped
1 medium courgette, diced
2 chicken breasts, diced
250g risotto (Arborio) rice
1 litre hot vegetable stock (I use Swiss vegetable bouillon in boiling water)
Method
Using a deep-sided frying pan,
Sauté the onion in a little olive oil over a fairly low heat
When transparent and soft add the garlic and courgette
Sauté for five mins then add the chicken
When the chicken is almost cooked add the rice and mix well to coat in the oil and juices
Pour in about 200ml stock and stir gently but thoroughly
Keep adding stock, a little at a time, as the liquid is absorbed into the rice – this will probably be the whole litre but may be more or could be a little less. Stir gently as stock is added.
Check that the rice is cooked (takes about 18 to 20 mins)
Season with freshly ground black pepper and serve topped with shaved parmesan.
Enjoy!
