Lemon Pepper Chicken and Zucchini Risotto

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

Directions

1. 1

   Coat chicken with 2 tsp lemon pepper, salt, coriander.

2. 2

   Coat zucchini lightly with oil and 1 tsp lemon pepper.

3. 3

   Heat large pan on medium heat.

4. 4

   Add 1/2 tbsp butter and 1/2 tbsp oil to pan and sauté zucchini 5-8 minutes then remove.

5. 5

   Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.

6. 6

   Add chicken and brown on both sides, then remove.

7. 7

   Add remaining oil and rice, cook until clear with a small dot of white in the kernels.

8. 8

   Deglaze pan with wine.

9. 9

   Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.

10. 10

    Add remaining butter and parmesan to rice to finish.