Lemon Pepper Chicken And Zucchini Risotto - cooking recipe

Ingredients

1 cup arborio rice
2 chicken breasts, sliced
5 cups low sodium chicken broth
1 small onion
1 cup white wine
1 small zucchini, sliced thin
3 teaspoons lemon pepper
1/2 teaspoon coriander
2 ounces parmesan cheese, grated
3 tablespoons butter
2 tablespoons olive oil
salt

Preparation

Coat chicken with 2 tsp lemon pepper, salt, coriander.
Coat zucchini lightly with oil and 1 tsp lemon pepper.
Heat large pan on medium heat.
Add 1/2 tbsp butter and 1/2 tbsp oil to pan and saute zucchini 5-8 minutes then remove.
Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
Add chicken and brown on both sides, then remove.
Add remaining oil and rice, cook until clear with a small dot of white in the kernels.
Deglaze pan with wine.
Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.
Add remaining butter and parmesan to rice to finish.