Chicken Risotto with Spring Vegetables

Name: Chicken Risotto with Spring Vegetables
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 591 milliliters uncooked Arborio rice (short-grain); 227 grams fresh asparagus spears; 3 Tbsps butter, divided; 340 grams skinned and boned chicken breasts, cut into 1-inch strips; 946 milliliters chicken broth; 237 milliliters dry white wine; 118 milliliters freshly grated fontina cheese; 59 milliliters chopped fresh parsley; 1 teaspoons herbes de Provence; 2 Tbsps olive oil, divided; 1 medium onion, finely chopped; 237 milliliters freshly grated Parmesan cheese; 8 servings Garnish: Parmesan cheese; 1 teaspoons pepper; 1 teaspoons salt, divided; 2 mediums zucchini, thinly sliced into half moons

Chicken Risotto with Spring Vegetables might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 591 calories, 32g of protein, and 23g of fat per serving. Spring will be even more special with this recipe. This recipe is typical of Mediterranean cuisine. If you have arborio rice, zucchini, parsley, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus.

Ingredients you will need

Chicken Broth

Asparagus

Water

Equipment you will use

Sauce Pan

Cut into 2-inch pieces.

Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.

Ingredients you will need

Herbes De Provence

Whole Chicken

Salt

Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and saut 5 to 6 minutes or until done.

Ingredients you will need

Olive Oil

Whole Chicken

Butter

Equipment you will use

Dutch Oven

Remove chicken; cover and keep warm.

Ingredients you will need

Whole Chicken

Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and saut 3 minutes or until tender.

Ingredients you will need

Asparagus

Zucchini

Butter

Onion

Equipment you will use

Dutch Oven

Remove vegetables; cover and keep warm.

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Vegetable

Saut rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium.

Ingredients you will need

Rice

Cooking Oil

Equipment you will use

Dutch Oven

Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed.

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Salt

Wine

Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)

Ingredients you will need

Broth

Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper.

Ingredients you will need

Vegetable

Whole Chicken

Parsley