Tasty?

44 cooks think so

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Method

1. Preheat the oven. Heat 1 tbsp olive oil in a large saucepan and cook the courgette for for 3-4 minutes, or until tender. Remove from the pan and set aside.
2. Add 1 tbsp olive oil and 1 tbsp margarine/butter to the saucepan and fry the onion and garlic over a low heat for 5-6 minutes, or until the onion is soft.
3. While the onion and garlic are cooking, heat 1 tbsp olive oil in a frying pan over a high heat, season the chicken breasts with salt and pepper and fry for 2-3 minutes on each side, or until lightly browned. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until cooked.
4. Once the onion is soft add the risotto rice to the pan (stirring well to coat the rice in the oil and margarine/butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
5. Add 50ml of stock and simmer, stirring, until it has been absorbed. Repeat, adding 50ml of stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes. Remember to keep an eye on the chicken. Once cooked, remove from the oven, cover and set aside while you finish the risotto.
6. Turn the heat down to low, add the courgette to the risotto and stir until heated through. Remove from the heat and stir in the Parmesan cheese and 1 tbsp margarine/butter. Taste the risotto and adjust the seasoning.
7. Slice the roasted chicken breasts into three or four thick pieces and serve on top of the risotto.