in Main Dishes, Recipes

Chicken with Tomato and Zucchini Risotto

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Chicken with Tomato and Zucchini Risotto

The perfect chicken with tomato and zucchini risotto recipe with a picture and simple step-by-step instructions.

  • 400 g Chicken schnitzel
  • 300 g Rice parboiled
  • 1 Zucchini
  • 1 Onion
  • 700 g Mushrooms brown
  • 300 ml Tomato juice
  • 250 ml Vegetable broth
  • Salt pepper
  1. Cut the zucchini and onion into small cubes, and the mushrooms into larger cubes.
  1. Steam onions in oil, add rice and deglaze with tomato juice and vegetable stock. Mix in the zucchini. Simmer for 20 minutes, stirring occasionally.
  1. Salt and pepper the chicken schnitzel. Fry on both sides in a pan. Also fry the mushrooms, season with salt and pepper.
  1. Season the risotto with salt and pepper and arrange everything. Good Appetite!!!
Dinner
European
chicken with tomato and zucchini risotto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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