Chicken and Zucchini Risotto

    45 minutes

    The salty tang of pancetta creates a flavoursome base for this risotto, offsetting the milder flavours of chicken and zucchini. This dish is a great way to make the most of a bountiful crop of summer zucchini.

    6 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 50 g pancetta, diced
    • 4 small skinless chicken breast fillets, cut into small cubes
    • 2 leeks, trimmed and sliced
    • 2 garlic cloves, crushed
    • 2 zucchini, halved lengthways, then cut into half-moon shapes
    • 1½ cups (300 g) risotto rice
    • ½ cup (125 ml) dry white wine
    • 900 ml diluted salt-reduced or homemade chicken stock (recipes on this website), hot
    • 1¼ cups (200 g) frozen peas

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the pancetta and stir for 2 minutes until it is sizzling and starting to colour.
    2. Add the chicken pieces and stir around for 2 minutes. Stir in the leeks, garlic and zucchini and fry, stirring frequently, for 3–5 minutes until they soften.
    3. Stir in the rice, then pour in the wine. Increase the heat and simmer, stirring until almost all the wine has evaporated.
    4. Reduce the heat to medium and start adding the stock, a ladleful at a time, stirring frequently, making sure each is almost completely absorbed before adding the next, and stirring frequently to produce a creamy texture.
    5. When there are just two ladles of stock left, stir in the peas. Continue adding the stock, stirring until the risotto is moist and creamy.


    2 portions vegetables


    Sliced green beans or snow peas would be good as alternatives to peas.

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    Reviews in English (3)


    This was my first risotto and everybody loved it, very tasty and can I have some more were some of the comments,I found it easy to make and will most definitely make it again.the only thing I did different was adding some ground salt and pepper while adding the stock  -  06 Apr 2010


    Easy and tasty  -  08 Mar 2010


    Used different ingredients. I wasn't able to source pancetta locally, used diced speck instead.  -  08 Mar 2010