A creamy risotto infused with Italian herbs, tender chicken, and sautéed zucchini, all cooked in one pot for an easy and aesthetic family meal.

Ingredients

• 500g chicken breast, diced
• 250g Arborio rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 liter low-sodium chicken broth
• 200g zucchini, diced
• 100g green peas (fresh or frozen)
• 50g grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Method

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the diced chicken to the pot, season with salt, pepper, basil, and oregano, and cook until the chicken is browned.
3. Stir in the Arborio rice, allowing it to toast for about 1-2 min.
4. Gradually add the chicken broth, one ladle at a time, stirring continuously until absorbed before adding more.
5. Once the rice is nearly cooked (about 15 min), add the diced zucchini and green peas. Cook for another 5-7 min until the rice is creamy and tender.
6. Stir in the grated parmesan cheese until melted and combined.
7. Remove from heat, garnish with fresh parsley, and serve warm.

What to serve with it

• Steamed broccoli
• Garlic bread
• Mixed green salad

Equipment (optional)

• Large pot
• Wooden spoon
• Measuring cups
• Chopping board
• Knife

Notes

• For a vegetarian option, replace chicken with mushrooms or chickpeas.