Coriander Zucchini Chicken Risotto

Difficulty
Servings
For 4
Cook Time:
40 mins
Ingredients
Swanson Clear Chicken Broth 1 L
Onion 1pc (Chopped)
Chicken Breast 2 (180g)
Carrot 1 roll (Diced)
Zucchini 1 (Diced)
Arborio rice 350g
Shredded Parmesan Cheese 30g
Fresh Coriander 4 Stalks(Chopped and keep the root)
Oil 2 tbsp
Black Pepper Pinch
Marinade
Swanson Concentrated Chicken Stock 2 tsp (2 loops)
Black Pepper 1 tsp
1
Marinate the chicken breast for 15 minutes.
2
Heat the oil in a large saucepan over medium-high heat, add onion and coriander root, stir-fry until the onion become soften, add in chicken breast and sauté until both sides becomes golden (no need to cook through), take out the chicken breast and set aside.
3
Add carrot and Arborio rice.
4
Pour-in 2/3 of Swanson Clear Chicken Broth and bring to boil. Cover with lid and simmer on medium-low heat for 15 minutes. Add the remaining stock, allowing it to be absorbed each time before adding more. Stir the risotto regularly.
5
Take out the coriander root.
6
Add zucchini and mix well. Put the chicken on top of the risotto, cover and simmer until cooked through.
7
Add the Parmesan cheese, pepper and half of chopped coriander, mix well.
8
Transfer to a plate, garnish with the more coriander, then serve.

  • Don’t rinse the Arborio rice as its starch exterior retain its creamy and al dente texture. 
  • Cooking time depends on your preference for the softness , and the cooking time and liquid required will be slightly different for different Arborio rice.

//