Summer Vegetable Risotto with Grilled Chicken

Name: Summer Vegetable Risotto with Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 tablespoon unsalted butter; 1 small onion; 1 tablespoon garlic; 1 cup arborio rice; ½ cup white wine; 1 cup chicken broth; ½ teaspoon tuscan seasoning; 1 cup milk; 1 cup frozen green peas; ½ cup Parmesan Cheese; 10 asparagus spears; 2 ears of corn; 2 chicken breast; 1 tablespoon McCormick Herb & Garlic Seasoning; olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 servings
Calories
1108 kcal
Course
Main Course, Lunch
Cuisine
Italian

Summer Vegetable Risotto with Grilled Chicken

Phillip Golden

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So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.

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Ingredients

Servings

1 tablespoon unsalted butter
1 small onion about ¼ cup
1 tablespoon garlic minced
1 cup arborio rice
½ cup white wine
1 cup chicken broth
½ teaspoon tuscan seasoning
1 cup milk
1 cup frozen green peas
½ cup Parmesan Cheese
10 asparagus spears
2 ears of corn
2 chicken breast
1 tablespoon McCormick Herb & Garlic Seasoning
olive oil

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Instructions

In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!

Notes

If you are short on time, you can skip the roasting but it's worth the extra flavor on those veggies!

Nutrition Information

Show Details

Calories 1108kcal (55%) Carbohydrates 131g (44%) Protein 80g (160%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 191mg (64%) Sodium 773mg (32%) Potassium 2050mg (59%) Fiber 15g (60%) Sugar 21g (42%) Vitamin A 2112IU (42%) Vitamin C 48mg (53%) Calcium 669mg (67%) Iron 12mg (67%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 1108 kcal

% Daily Value*

Calories	1108kcal	55%
Carbohydrates	131g	44%
Protein	80g	160%
Fat	25g	38%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.3g	15%
Cholesterol	191mg	64%
Sodium	773mg	32%
Potassium	2050mg	44%
Fiber	15g	60%
Sugar	21g	42%
Vitamin A	2112IU	42%
Vitamin C	48mg	53%
Calcium	669mg	67%
Iron	12mg	67%