Orzo Risotto With Chicken & Zucchini

• 1 1/2 teaspoon olive oil
• 10 ounces chicken
• 1 medium shallot, minced (about 1/4 cup)
• 1/2 pound orzo
• 3 cups hot water or low-sodium homemade or store-bought vegetable or chicken stock
• Kosher salt and freshly ground black pepper
• 1 zucchini
• 1/4 cup finely grated Parmigianino Reggiano
• A handful of chopped flat-leaf parsley (optional)

1. 1. Toss the zucchini and onion with 1-1/2 teaspoons oil on a pan; spread out to cover pan in one even layer. Bake 6 minutes or until edges are golden, stirring once. Remove from oven; set aside.
2. 2. Add 1/2 teaspoons oil to nonstick skillet over high heat until very hot, about 2 minutes. Add the chicken in a single layer and cook, until well browned.
3. 3. Add the orzo and water or stock. Bring to a boil, then cover, and reduce the heat to medium-low.
4. 4. Cook, stirring occasionally, until the orzo has absorbed all the liquid and is cooked through (add more liquid if orzo starts to dry out or stick to the bottom). Season to taste with salt and pepper. Stir in the zucchini, and allow to cook for a minute or two just to reheat. Remove from the heat, and stir in the Parmesan and parsley.

olive oil, chicken, shallot, orzo, water, kosher salt, zucchini, handful

Taken from www.epicurious.com/recipes/member/views/orzo-risotto-with-chicken-zucchini-52671361 (may not work)