Chicken And Zucchini Risotto - cooking recipe

Ingredients

2 tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
4 tbsp (1/2 stick) butter
1 None onion, finely chopped
1 clove garlic, crushed
2 cups Arborio rice
1 cup white wine
4 cups chicken stock, heated
2 None zucchini, thinly sliced
1 1/3 cups frozen peas, thawed
1 tbsp finely chopped parsley, plus additional leaves for garnish
2 tsp grated lemon peel
None None Shaved Parmesan cheese, to serve

Preparation

Heat 1 tbsp of the oil in a large skillet on medium-high heat. Add the chicken and saute for 3-4 mins until browned. Transfer to a plate. Add remaining 1 tbsp oil and 2 tbsp butter to same skillet. Add onion and garlic and saute for 2-3 mins until tender. Add rice and stir to coat.
Add wine and simmer for 2-3 mins until absorbed. Transfer mixture to rice cooker. Add stock and chicken, stirring. Season to taste. Turn rice cooker on to \"cook\" mode. When rice is cooked, leave on \"warm\" mode for 10 mins.
Meanwhile, heat remaining 2 tbsp butter in the skillet on medium heat. Add the zucchini and saute for 4-5 mins until golden and tender. When ready to serve, stir zucchini, peas, parsley and lemon peel into risotto. Serve topped with shaved Parmesan cheese and additional parsley leaves.