Courgette (Zucchini) and Chicken Risotto

This risotto is a flavorful and hearty meal that can stand alone or be served alongside a fresh salad.

It is relatively simple to prepare, and can be a great way to use up any leftover chicken from the previous night.

This recipe can be time consuming, and requires a lot of attention while cooking the risotto.

The calories and fat content can be quite high, depending on the type and amount of cheese used in the recipe.

This recipe is a good source of protein from the chicken.
The courgette (zucchini) is also an excellent source of vitamin C and fiber.

	100 ml olive oil
	1 large onion , chopped
	3 medium courgettes , cut into 1cm chunks
	400 g arborio rice
	400 ml chicken stock , hot
	400 ml white wine
	300 g cooked chicken , warm
	1 handful parmesan cheese , finely grated
	salt and pepper , to taste

1.	In a large saucepan, heat olive oil over medium heat.
2.	Add onion and sauté until softened.
3.	Add courgettes and cook until tender.
4.	Stir in arborio rice and cook for 1-2 minutes.
5.	Add hot chicken stock and white wine to the mixture, stirring to blend.
6.	Lower the heat and cook until mixture is almost dry, then add more chicken stock.
7.	Continue to cook, adding more stock until rice is tender.
8.	Add cooked chicken, grated parmesan cheese and season with salt and pepper.
9.	Cook for an additional minute and serve hot.