Courgette (zucchini) And Chicken Risotto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 100 ml olive oil
• 1 large onion, chopped
• 3 medium courgettes, cut into 1cm chunks
• 400 g arborio rice
• 400 ml chicken stock, hot
• 400 ml white
• 300 g cooked chicken, warm
• 1 handful parmesan cheese, finely grated
• salt and pepper, to taste

Recipe

• 1 put the oil and onion in a large pan over a low heat. cook, stirring occasionally, until the onion is translucent. add the courgette and continue to cook until that is also slightly transparent.
• 2 add the rice and stir until each grain is covered with oil.
• 3 then add the liquid a ladle at a time, alternating between stock and white , 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 and .
• 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 season and serve immediately.