Risotto with zucchini and chicken
Description
The risotto turns out rich in flavor and aroma, with a creamy and incredibly tender consistency. It's a great option for a hearty family lunch or dinner. This dish of Italian cuisine is well-known and loved by many, just like pasta or pizza. Perhaps restaurants prepare it a bit differently, but I'd like to share with you my own version of making risotto, which my entire family enjoys the most. Give it a try—you won't regret it.
Instructions
- 1
Step 1
Prepare all the ingredients. Rinse the chicken fillet and dry it with a paper towel.
- 2
Step 2
Dice the onion and grate the carrot on a coarse grater. Sauté the vegetables in vegetable oil until soft.
- 3
Step 3
Add the chicken fillet cut into small pieces, I used chicken breast.
- 4
Step 4
Sauté the meat with vegetables until it turns white.
- 5
Step 5
Then add the zucchini cut into small strips. If the skin is soft, you can leave it on.
- 6
Step 6
Cook the chicken fillet with vegetables for about 3-4 minutes.
- 7
Step 7
Next, add the rice to the pan and pour in the wine. Let it evaporate slightly.
- 8
Step 8
Then start gradually adding broth or water. Cook the risotto, stirring almost constantly. As soon as the liquid is absorbed, add more broth, repeating this process until the rice is cooked. Ideally, the rice should be slightly "al dente," but my family doesn't particularly like it that way, so I cook it for about 15 minutes.
- 9
Step 9
When the rice reaches the desired doneness, add a crushed garlic clove and a piece of butter. Stir and cook over medium heat for about a minute. At this stage, season the dish with salt. Add ground pepper to taste, and, if available, a pinch of saffron.
- 10
Step 10
Then add the grated cheese and mix one last time.
- 11
Step 11
The zucchini and chicken risotto is ready. Serve the dish on plates and bring to the table. I garnish it with fresh herbs and cherry tomatoes.
- 12
Step 12
It turns out really, really delicious! Enjoy your meal!