Chicken and Vegetable Risotto
Chicken and Vegetable Risotto

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, chicken and vegetable risotto. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken and Vegetable Risotto is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken and Vegetable Risotto is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook chicken and vegetable risotto using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chicken and Vegetable Risotto:
  1. Make ready 1 quart chicken broth
  2. Prepare 3 cups water
  3. Make ready 1 1/4 cup risotto
  4. Make ready 5 table spoon unsalted butter divided
  5. Prepare 2 boneless chicken breasts
  6. Get 1/2 cup white vine
  7. Prepare 2 squash sliced
  8. Take 1 bunch asparagus
  9. Get 2 oz Parmesan cheese
  10. Make ready Salt and pepper
  11. Make ready 1 medium yellow onion chopped
Instructions to make Chicken and Vegetable Risotto:
  1. Prepare your ingredients, cut veggies, divide butter,
  2. Put water and broth into sauce pan and start boil then simmer, we will need it. Keep it warm. Meanwhile..
  3. Get a skillet Melt 1 tb spoon of butter, then cook chicken. Put aside
  4. Melt another spoon of butter cook squash slices about 4 mints keep aside
  5. Melt another spoon of butter and cook onion until shiny
  6. In same skillet melt 1 tbs butter and add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
  7. Add wine to skillet and boil, scrapping browned bits from bottom of pan, (in this moment I transfer everything into a deep pot,)
  8. Until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes
  9. Adding broth is tricky you just let broth cover rice
  10. Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
  11. Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken.
  12. Serve with more cheese.

So that is going to wrap it up for this exceptional food chicken and vegetable risotto recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!