Garlic Butter Chicken and Zucchini Risotto
Ingredients
Chicken
- 1 kg chicken breasts or thighs
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Italian seasoning
- 1 Tbsp Dijon mustard
- 2 tsp honey
- Salt and black pepper
Risotto
- 4 Tbsp salted butter
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1/3 cup dry white wine
- 1 1/2 cups chicken stock
- 3 Tbsp fresh thyme leaves
- 2 cups carnaroli or arborio rice
- 2 zucchini, thinly sliced
- Chilli flakes
Preparation
In a Ziploc bag, mix together the chicken and marinade ingredients and refrigerate overnight or for at least one hour.
Preheat oven to 200C and place the chicken in a casserole dish, then bake uncovered for 35 to 40 minutes until golden and cooked through.
While the chicken is in the oven, melt 2 tablespoons of butter in a skillet over medium heat.
Add the shallots, garlic, and thyme and cook, stirring occasionally until softened.
Add the rice and continue stirring until the rice starts to toast.
Add the wine and cook until reduced.
Bring the stock to a boil in a separate saucepan, reduce heat to a simmer, and keep it simmering.
Slowly add the stock a cup at a time to the rice, allowing it to absorb before adding more.
Add the zucchini with the last cup of stock and keep cooking until the rice is perfectly al dente, then turn off the heat.
Add the rest of the butter and chili flakes and stir through.
Top with the garlic butter chicken and fresh herbs.
Tips
Don’t allow the onions to brown.
Heat the rice before adding the wine.
Keep the stock on a rolling boil.
Stir, stir, stir to help release the starch and create the creamy texture.
