Risotto with chicken breast and zucchini
In the morning, after finding a forgotten zucchini in the fridge, I decided to make something quick and filling. Within an hour, everything was on the table. This risotto with chicken breast and zucchini is the kind of dish that uses what you have on hand, without complications. I make it quite often, especially when I have leftover chicken breast or zucchinis that are a bit past their prime.
Quick Info
Total Time: 40-45 minutes
Servings: 2-3
Difficulty: easy
Ingredients
- 1/2 chicken breast (approx. 200 g)
- 1 medium zucchini (approx. 250-300 g)
- 1 small onion (60-80 g)
- 1 cup risotto rice (approx. 180-200 g; Arborio, Carnaroli, or even regular short-grain rice)
- 2-3 tablespoons olive oil (preferably extra virgin)
- 700 ml chicken broth (or water)
- salt, freshly ground black pepper
- optional: grated Parmesan cheese at the end
Preparation Method
1. Wash and peel the zucchini. Cut half into small cubes and grate the other half. Cut the chicken breast into small cubes or thin strips. Finely chop the onion.
2. In a large skillet, heat the olive oil. Add the onion and sauté over low heat for 3-4 minutes until it becomes translucent, not browned.
3. Add the chicken breast, stirring frequently until it turns white on all sides. This should take about 3-4 minutes.
4. Add the zucchini (both the cubes and the grated part). Raise the heat to medium, stir, and let it cook for 3-4 minutes until softened and releases some juice.
5. Add the dry rice. Stir well for 1-2 minutes to coat it in oil and vegetables. The juice from the zucchini helps prevent the rice from sticking.
6. Pour in a ladle of hot chicken broth or water. Stir and let it simmer until the liquid is almost absorbed. Repeat with another ladle, stirring each time. Continue adding broth gradually, keeping the rice lightly covered.
7. After about 18-20 minutes, the rice should be al dente (the grains should be whole but not hard). Taste and adjust salt and pepper at the end.
8. If desired, turn off the heat, add a tablespoon of grated Parmesan, stir, and let it sit covered for 2-3 minutes. If it seems too dry, add a bit more hot broth.
Why I Make This Recipe Often
It’s quick to prepare and doesn’t require special ingredients. Rice is always available, and the chicken can be from leftovers. Zucchini cooks quickly and adds a pleasant texture. It’s the kind of risotto that works for both lunch and dinner, and it’s still good the next day.
Tips and Variations
Tips
- The broth should always be warm. If using water, add Delikat or a concentrated chicken cube, not vegetable, to avoid overpowering the zucchini's flavor.
- Don’t leave the rice unattended; stir frequently to prevent sticking.
- Grating part of the zucchini helps it mix more easily with the rice and gives a creamy consistency.
Substitutions
- The chicken breast can be replaced with boneless thighs, cut into cubes.
- If you don’t have zucchini, yellow squash or even a handful of green peas works too.
- Olive oil can be replaced with butter if you want a richer taste.
- You can also use canned clear chicken broth, but dilute it with a bit of water.
Variations
- For extra flavor, add 1-2 tablespoons of grated Parmesan or cheese at the end.
- If you want something more aromatic, sprinkle fresh dill or parsley before serving.
- Adding a handful of sliced mushrooms with the zucchini changes the texture and taste.
- You can omit the meat for a vegetarian risotto, just with zucchini and onion.
Serving Ideas
- Serve the risotto immediately while it’s hot, in a deep plate.
- It can be a side dish for a steak but also works well as a main course with a simple salad on the side.
- For the next day, you can refrigerate it and reheat it in the microwave or on the stove with a splash of water or broth.
Frequently Asked Questions
1. Can I use regular rice, not risotto rice?
Yes, you can, as long as it’s short or medium grain. I don’t recommend long grain, as it won’t be as creamy.
2. Is Parmesan necessary?
No, it’s optional. The risotto is still good without it. If you have a hard cheese or Grana, it works just as well.
3. Can I use leftover cooked chicken?
Yes. If you have boiled or grilled chicken breast, add it when you add the zucchini, just to warm it up.
4. How much broth should I use exactly?
About 700 ml for this amount, but it depends on the type of rice and how creamy you want the risotto. Add liquid gradually.
5. Can I add white wine at the beginning?
You can add 50 ml of dry white wine after sautéing the rice, before adding the broth. It’s not mandatory, but it gives a subtle flavor.
Nutritional Values
One serving (out of 3):
- Calories: approx. 380-420 kcal
- Protein: 25-28 g
- Carbohydrates: 48-52 g
- Fat: 8-12 g
Values may vary depending on the type of rice, the amount of oil, and whether you add Parmesan.
Storage and Reheating
The risotto can be stored in the fridge for 1-2 days in a sealed container. When you want to reheat it, add a tablespoon of water or broth, stir, and heat on low or in the microwave to avoid drying out too much. It can also be served cold, although the texture will be firmer. Freezing is not recommended, as it changes the rice's texture.
Chop the onion finely and sauté it in 2-3 tablespoons of olive oil. When it becomes translucent, add the chicken breast cut into strips or cubes. When the chicken breast starts to turn white, add the zucchini. I grated half of it with a large grater and cut the other half into cubes. Also add the cup of rice, allowing it to sauté slightly with all the ingredients until the juice released by the zucchini evaporates. Occasionally add water until the rice is cooked or until it becomes al dente, according to your preference. Season with salt and pepper to taste. Enjoy, don't forget! :) Instead of water, you can make a broth with Delikat, preferably with chicken flavor, as the vegetable one tends to overpower the taste of the zucchini.
Ingredients: Half a chicken breast, one onion, one zucchini, one cup of rice, olive oil, salt, pepper
