Lemon Pepper Chicken And Zucchini Risotto

• 1 cup arborio rice
• 2 chicken breasts, sliced
• 5 cups low sodium chicken broth
• 1 small onion
• 1 cup white wine
• 1 small zucchini, sliced thin
• 3 teaspoons lemon pepper
• 1/2 teaspoon coriander
• 2 ounces parmesan cheese, grated
• 3 tablespoons butter
• 2 tablespoons olive oil
• salt

1. Coat chicken with 2 tsp lemon pepper, salt, coriander.
2. Coat zucchini lightly with oil and 1 tsp lemon pepper.
3. Heat large pan on medium heat.
4. Add 1/2 tbsp butter and 1/2 tbsp oil to pan and saute zucchini 5-8 minutes then remove.
5. Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
6. Add chicken and brown on both sides, then remove.
7. Add remaining oil and rice, cook until clear with a small dot of white in the kernels.
8. Deglaze pan with wine.
9. Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.
10. Add remaining butter and parmesan to rice to finish.

arborio rice, chicken breasts, chicken broth, onion, white wine, zucchini, lemon pepper, coriander, parmesan cheese, butter, olive oil, salt

Taken from www.food.com/recipe/lemon-pepper-chicken-and-zucchini-risotto-239428 (may not work)