- 1 Heat olive oil in a large pan. Sauté cubed chicken & diced onion for 4-5 minutes.
- 2 Stir in risotto rice. Cook, stirring, for 3 minutes. Gradually add chicken stock, stirring until fully absorbed before adding more. Continue gradually adding chicken stock until rice mixture is creamy and tender.
- 3 Heat olive oil In a small skillet over medium-high heat. Sauté mushrooms, cherry tomatoes & zucchini until softened.
- 4 Stir into risotto with Gourmet Garden Parsley Stir-In Paste. Serve with shredded parmesan. Enjoy!