Grilled Chicken Zucchini And Mushroom Risotto Recipe

Recipe By Slurrp

Grilled Chicken Zucchini and Mushroom Risotto is a delicious and hearty dish that combines tender grilled chicken, sautéed zucchini, and earthy mushrooms with creamy risotto. The grilled chicken adds a smoky flavor, while the zucchini and mushrooms provide a fresh and savory taste. This dish is perfect for a comforting weeknight dinner or a special occasion. The creamy risotto is cooked to perfection, making it a satisfying and flavorful meal.

4.5
22 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Grilled Chicken Zucchini And Mushroom Risotto
plan
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ingredients serve

Ingredients for Grilled Chicken Zucchini And Mushroom Risotto Recipe

  • 1/2 Boneless, Skinless Chicken Breasts
  • 1/2 Medium Zucchini, Sliced
  • 2 ounce Mushrooms, Sliced
  • 1/4 cup Arborio Rice
  • 1/4 Small Onion, Diced
  • 1 cup Chicken Broth
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as required Grated Parmesan Cheese For Serving
  • as required Fresh Herbs For Garnish

Directions: Grilled Chicken Zucchini And Mushroom Risotto Recipe

Cooking Directions

  • STEP 1.Start by grilling the chicken until it is cooked through and has a nice charred flavor.
  • STEP 2.In a separate pan, sauté the zucchini and mushrooms until they are tender and slightly browned.
  • STEP 3.In a large pot, heat some olive oil and add the diced onion. Cook until the onion is translucent.
  • STEP 4.Add the Arborio rice to the pot and stir until it is coated in the oil and onion mixture.
  • STEP 5.Gradually add the chicken broth to the pot, stirring constantly until the liquid is absorbed.
  • STEP 6.Continue adding the broth and stirring until the rice is cooked al dente and creamy.
  • STEP 7.Stir in the grilled chicken, sautéed zucchini, and mushrooms, and cook for a few more minutes to heat through.
  • STEP 8.Season with salt, pepper, and grated Parmesan cheese to taste.
  • STEP 9.Serve the Grilled Chicken Zucchini and Mushroom Risotto hot, garnished with fresh herbs if desired.

Cooking Tips

  • Make sure to grill the chicken until it reaches an internal temperature of 165°F to ensure it is fully cooked.
  • For extra flavor, marinate the chicken in your favorite marinade before grilling.
  • To make the risotto extra creamy, stir in a tablespoon of butter at the end of cooking.
  • Feel free to add other vegetables like bell peppers or spinach for added color and flavor.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftover Grilled Chicken Zucchini and Mushroom Risotto in an airtight container in the refrigerator.
  • To reheat, add a splash of chicken broth or water to the risotto and heat it in a pan over medium heat until warmed through.
  • Serve the risotto as a main dish or as a side dish with grilled meats or roasted vegetables.
  • Garnish with fresh herbs like parsley or basil for added freshness and flavor.
Nutrition
value
898
calories per serving
34 g Fat51 g Protein86 g Carbs6 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    51g
  • Carbs
    86g
  • Fiber
    6g

MacroNutrients

  • Carbs
    86g
  • Protein
    51g
  • Fiber
    6g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    126mg
  • Iron
    9mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    144mg
  • Manganese
    2mg
  • Phosphorus
    627mg
  • Selenium
    43mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp