Lemon Risotto with Chicken & Zucchini

Have you ever prepared a traditional Italian risotto? It was my inspiration when preparing this recipe. However, my version is much faster and easier, and the addition of lemon gives the whole thing a fresh, tangy taste 🙂

Preparation:

Before cooking, I rinsed the rice 1-2 times under cold running water and cooked it following the recipe on the packaging. I cut the onion into cubes and pressed the garlic. Next, I cut the meat and zucchini into cubes and seasoned them with salt and pepper. I heated the coconut oil in a pan, fried the garlic, onion, and meat.

I transferred the zucchini into the pan, added some water and stewed everything until the zucchini softened. Finally, I put in the boiled rice, turmeric and lemon juice. I stirred the risotto, simmered it for about 2 minutes and sprinkled with chopped chives.