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PEEL and finely chop the shallot and garlic cloves. REMOVE the seeds from the bell pepper and dice the bell pepper and zucchini. Get rid of any excess fat or muscles from the chicken fillets and cut the fillets into bite-size pieces.
HEAT the chicken stock in the medium-sized pan, it's best to add the stock to the rice later on when it's already warmed up.
HEAT olive oil in the large skillet and saute the chopped shallot and garlic for 2 minutes on medium-high heat. Add the risotto rice and turn down the heat to medium.
Saute the risotto rice for at least 5 minutes, you’ll notice a gloss on the rice, which means it’s ready for the liquid to be added. First ADD the white wine and let it cook until it has evaporated.
Keep on adding the chicken stock spoon by spoon, this way the risotto rice will absorb the liquid. Every time the stock has evaporated, add some more.
Don’t over stir, but stir it with a silicone spatula once in a while to prevent it from burning. Meanwhile, HEAT some olive oil in the medium-sized skillet and saute the chopped chicken, zucchini and bell pepper.
After about 10 minutes when the risotto is almost done, add the risotto, chicken and veggies together. Cook some more if the rice isn't done enough yet.
ADD zest and juice of the lemon and season with pepper, salt and some grated Parmesan cheese. Serve with some more grated cheese on top and enjoy!