Cook Flamingo chicken brochettes as indicated on packaging.
In a large saucepan, heat 30ml (1 tablespoon) oil and butter to brown the chicken strips. Cook the chicken completely (approx. 5 minutes). Add the zucchini, mushrooms and tomatoes. Cook 3 – 4 minutes until vegetables are al dente. Transfer into an ovenproof dish and keep warm.
In the same saucepan, heat the rest of the oil and melt the butter. Sweat the onion and garlic over medium heat.
Add the rice, stir well and continue cooking until it becomes translucent.
Add the wine, bay leaf, thyme, salt and pepper. Add the broth gradually, stirring frequently. Cook for 16 – 20 minutes. Remove the bay leaf and thyme sprig.
Remove the saucepan from heat and add the Parmesan. Mix in well to melt through the warm risotto. Season to taste.