Zucchini Risotto with Chicken

For the zucchini risotto with chicken, dice the onion. Peel the zucchini and cut into cubes. Heat butter in a saucepan and fry onion until hot.

Add risotto rice and simmer with 300 ml chicken soup for about 10 minutes. Add remaining soup and white wine and simmer on low heat until all liquid is absorbed by rice.

Wash chicken and cut into strips. In a separate pan, brown the meat and season with salt and pepper.

Mix the Parmesan and zucchini cubes into the risotto rice, season with salt and pepper and simmer gently for about 5 minutes.

Arrange the risotto rice with chicken, refine with saffron threads and serve the zucchini risotto with chicken.

Preparation Tip:

Sprinkle the zucchini risotto with chicken with Parmesan cheese at the table.

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