• Eliana

Risotto with Spring Vegetables and Roasted Chicken | Spoonful of YES

This one pot Risotto dish filled with Spring veggies and roasted chicken hit every taste bud! It's the right amount of creamy and cheesy mixed with sautéed mushrooms, zucchini, and asparagus for a spoonful of YES! I promise Risotto isn't as hard as it seems, follow my steps, you'll be a-okay!

Let's make this pretty little thing full of yes!

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small saucepan, heat chicken stock over medium heat, set aside and keep warm.

In a medium saucepan (about 3-4 QT), heat 2 tablespoons butter over medium heat. Add mushrooms, asparagus, and zucchini and cook until golden brown, about 6 minutes. Remove veggies and transfer to a bowl; set aside.

Add the remaining 1 tablespoon butter, garlic and shallots; cook, stirring until soft, about 3 minutes.

Add rice, lemon zest, thyme, pinch of salt, and a few cracks of pepper; cook 2 minutes. Add reserved chicken broth 1/4 cup at a time, cooking until all the liquid is absorbed before adding the next amount. Cook, stirring frequently, until all the liquid is absorbed and risotto is tender, about 30 minutes.

Meanwhile, season both sides of the chicken breast with salt and pepper and place them on the prepared baking sheet. Bake in preheated oven for 15 to 20 minutes, until fully cooked through. Transfer chicken to a cutting board and slice the into 1/2 inch cubes. Add and mix chicken in with the cooked risotto or serve along side.

Add milk, stirring often, until risotto becomes thick and creamy, about 4 minutes. Remove from heat and mix in reserved mushrooms, asparagus, zucchini, peas, Parmesan, and lemon juice. Add salt and pepper, to taste.

Risotto with Spring Vegetables and Roasted Chicken

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients:

6 cups chicken broth

3 tablespoons butter

10-12 Asparagus stalks, trimmed and diced

1 1/2 cup mushrooms, diced

1 zucchini, cut into ½ inch pieces

1 shallot, minced

1 clove garlic, minced

2 cups Arborio rice

1 tablespoon lemon zest

1 teaspoon thyme

1 cup frozen peas, thawed

½ cup Parmesan cheese

¼ cup milk

1 tablespoon lemon juice, plus more to taste

1 pound thinly sliced chicken breasts (4 to 5 breasts)

Salt and pepper, to taste

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small saucepan, heat chicken stock over medium heat, set aside and keep warm.

In a medium saucepan (about 3-4 QT), heat 2 tablespoons butter over medium heat. Add mushrooms, asparagus, and zucchini and cook until golden brown, about 6 minutes. Remove veggies and transfer to a bowl; set aside. Add the remaining 1 tablespoon butter, garlic and shallots; cook, stirring until soft, about 3 minutes. Add rice, lemon zest, thyme, pinch of salt, and a few cracks of pepper; cook 2 minutes. Add reserved chicken broth 1/4 cup at a time, cooking until all the liquid is absorbed before adding the next amount. Cook, stirring frequently, until all the liquid is absorbed and risotto is tender, about 30 minutes. Add milk, stirring often, until risotto becomes thick and creamy, about 4 minutes. Remove from heat and mix in reserved mushrooms, asparagus, zucchini, peas, Parmesan, and lemon juice. Add salt and pepper, to taste.

Meanwhile, season both sides of the chicken breast with salt and pepper and place them on the prepared baking sheet. Bake in preheated oven for 15 to 20 minutes, until fully cooked through. Transfer chicken to a cutting board and slice the into 1/2 inch cubes. Add and mix chicken in with the cooked risotto or serve along side.

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