Chicken Risotto With Spring Vegetables Recipe

Name: Chicken Risotto With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1/2 pound fresh asparagus spears; 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips; 1/2 teaspoon herbes de Provence; 1 1/4 teaspoons salt, divided; 3 tablespoons butter, divided; 2 tablespoons olive oil, divided; 2 medium zucchini, thinly sliced into half moons; 1 medium onion, finely chopped; 2 1/2 cups uncooked Arborio rice (short-grain); 1 cup dry white wine; 1 cup freshly grated Parmesan cheese; 1/2 cup freshly grated fontina cheese; 1/4 cup chopped fresh parsley; 1/2 teaspoon pepper; Garnish: Parmesan cheese

Servings: persons

4 cups chicken broth
1/2 pound fresh asparagus spears
3/4 pound skinned and boned chicken breasts, cut into 1-inch strips
1/2 teaspoon herbes de Provence
1 1/4 teaspoons salt, divided
3 tablespoons butter, divided
2 tablespoons olive oil, divided
2 medium zucchini, thinly sliced into half moons
1 medium onion, finely chopped
2 1/2 cups uncooked Arborio rice (short-grain)
1 cup dry white wine
1 cup freshly grated Parmesan cheese
1/2 cup freshly grated fontina cheese
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
Garnish: Parmesan cheese

1
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. Cut into 2-inch pieces.
2
Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
3
Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and saute 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
4
Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and saute 3 minutes or until tender. Remove vegetables; cover and keep warm.
5
Saute rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. 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.)
6
Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.
7
Herbes de Provence can be found online (try mccormick.com) or at Whole Foods Market.

1290

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups chicken broth, 1/2 pound fresh asparagus spears, 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips, 1/2 teaspoon herbes de Provence, and more.

Yes, Chicken Risotto With Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Risotto With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions