Grilled Chicken and Zucchini Risotto
  1. Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.
  2. Melt the 1 tablespoon butter in a large saucepan over low heat. Add the chopped onion and cook for 3-4 minutes, until just tender.
  3. Add the garlic and sauté for 30 seconds and then add the rice. Cook, stirring, for 2-3 minutes or until rice is well coated and the sides of the rice granules turn translucent. Using a ladle, pour in 1 cup of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 cup of stock remaining.
  4. While the risotto is cooking, melt 1/2 tablespoon butter in a large non-stick frying pan over medium heat. Season the chicken breasts with salt and pepper and cook in the pan for 4 minutes each side or until it’s cooked. Remove from the pan and slice.
  5. Add the zucchini, mushroom and remaining stock to the rice mixture and cook, stirring, for 4-5 minutes or until vegetables are softened and the rice is tender. Add the chicken, cilantro, and salt and pepper and cook, stirring, for a further 3-4 minutes.
  6. Serve risotto with shaved parmesan and a simple salad, if desired.