Allegra's Parmesan Zucchini and Chicken Thigh Risotto

Growing up with an Italian dad and an Aussie mum, it often felt like I was living between two worlds. The start of Spring was always an exciting time for the Italian in me. My grandparents had a HUGE kitchen garden and I can't even describe how much time I'd spend in the garden with my Nonno. Every Spring we'd plant, tend and harvest a bounty of produce and it was in my Nonna's kitchen that my love for cooking simple, honest food began. 

Every Spring, I have zucchinis coming out my ears. Gosh they grow so quickly and easily. So, every Spring, this risotto gets rolled out once a week without fail. It's a dish that just fills my soul and connects me to all those times spent at my
grandparents in the garden. 

This dish is wonderful to make in bulk. It lasts a few days in the fridge or it's great to serve to a crowd. I love it with a side of garlic bread and a fresh rocket and pear salad. You can easily adapt the recipe to be vegan or vegetarian by leaving out the chicken, butter and cheese.

Buon appetito!

Allegra's Parmesan Zucchini and Chicken Thigh Risotto

Ingredients

7 medium zucchinis (approximately 500g of zucchini)
2 tbsp olive oil
1 onion finely chopped
4 garlic cloves minced/grated
2 cups arborio rice (or long-grain rice)
1 cup white wine
5-6 cups vegetable broth/stock (I like to use stock in a jar, add your water)
2 tbsp butter
juice and zest of 1 lemon
1 cup grated Parmesan cheese (I prefer freshly grated, rather than pre-grated packet)
parsley (any variety)
salt and pepper to taste

 

Extras

boneless chicken thigh (2-3 pieces) depending on how hungry you are

chilli oil (love Bippi Italian Style Hot Chilli)

 

Method 

Step 1: Slice two of the zucchini into thin slices and grate the rest.

Step 2: Chop some parsley (leave some sprigs for decoration)

Step 3: In a large, deep pan or skillet, fry the zucchini slices in extra-virgin olive oil until golden brown on both sides.

Step 4: Remove with a slotted spoon and set aside.

Step 5: Add the onion to the pan and cook for 1-2 minutes until softened slightly then add the garlic.

Step 6: Sauté until fragrant then add the grated zucchini.

Step 7: Cook for 5-6 minutes until the zucchini has softened then add the rice.

Step 8: Stir to mix the rice and zucchini then pour in the wine.

Step 9: Allow the wine to cook down for a few minutes then ladle in the chicken stock, one ladle at a time, cooking and stirring the rice in between each addition.

Step 10: Cook the chicken thighs (in a cast iron skillet or normal pan) and set them aside, can cook these at any time during or at the end in a pan.

Step 11: Continue until the rice is cooked to your preference then add lemon zest, a squeeze of lemon juice, a few tablespoons of butter and grated Parmesan cheese.

Step 12: Add chopped parsley throughout the rice (to add a bit of colour and flavour)

Step 13: Stir in then season to taste with salt and pepper.

Step 14: Serve the risotto immediately with the fried zucchini slices and more grated cheese on top.

Step 15: Add some parsley and chilli oil on top (optional).