Quick Chicken And Vegetable Risotto Recipe

Recipe By Slurrp

This quick chicken and vegetable risotto is a delicious and satisfying one-pot meal. The creamy risotto is packed with tender chicken, colorful vegetables, and flavorful herbs. It's a perfect dish for busy weeknights when you want something comforting and nutritious. The combination of chicken, vegetables, and creamy rice makes this risotto a complete and balanced meal.

4.5
16 Rating -
Rate
Non Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
Quick Chicken And Vegetable Risotto
plan
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ingredients serve

Ingredients for Quick Chicken And Vegetable Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 pound Boneless, Skinless Chicken Breasts, Diced
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 cup Diced Vegetables
  • 1/4 cup Arborio Rice
  • 1 cup Chicken Broth
  • 0.13 cup Grated Parmesan Cheese
  • 1/2 tablespoon Chopped Fresh Herbs
  • As required Salt And Pepper To Taste
  • as required Additional Grated Parmesan Cheese And Fresh Herbs For Garnish

Directions: Quick Chicken And Vegetable Risotto Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
  • STEP 2.Remove the chicken from the skillet and set aside. In the same skillet, add diced onion, minced garlic, and chopped vegetables. Cook until the vegetables are tender.
  • STEP 3.Add Arborio rice to the skillet and stir to coat the grains with the oil. Cook for a minute until the rice is slightly toasted.
  • STEP 4.Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed and the rice is creamy and tender.
  • STEP 5.Stir in the cooked chicken, grated Parmesan cheese, and chopped fresh herbs. Season with salt and pepper to taste.
  • STEP 6.Serve the chicken and vegetable risotto hot, garnished with additional grated Parmesan cheese and fresh herbs.

Cooking Tips

  • Use homemade chicken broth or low-sodium store-bought broth for the best flavor.
  • Feel free to add your favorite vegetables to the risotto, such as peas, bell peppers, or mushrooms.
  • To make the risotto even creamier, stir in a tablespoon of butter at the end of cooking.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a skillet with a splash of chicken broth or water to restore its creamy texture.

Storage and Serving

  • Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the risotto in a skillet with a splash of chicken broth or water and heat over medium heat until warmed through.
  • Serve the chicken and vegetable risotto hot, garnished with additional grated Parmesan cheese and fresh herbs.
Nutrition
value
910
calories per serving
36 g Fat50 g Protein119 g Carbs54 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    50g
  • Carbs
    119g
  • Fiber
    54g

MacroNutrients

  • Carbs
    119g
  • Protein
    50g
  • Fiber
    54g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    1632mg
  • Iron
    40mg
  • Vitamin A
    195mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    2mg
  • Vitamin B9
    403mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    76mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    345mg
  • Manganese
    2mg
  • Phosphorus
    497mg
  • Selenium
    40mcg
  • Zinc
    6mg
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