Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top)

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top). Creamy arborio rice with a hint of lemon, mixed with citrus herb chicken and asparagus, and topped with parmesan and parsley.

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top). Creamy arborio rice with a hint of lemon, mixed with citrus herb chicken and asparagus, and topped with parmesan and parsley. 

Good news friends! I have updated this recipe on 7/20/18. A) It was requested that I add non-instant-pot directions. I have done so, but seriously, if you like to make risotto, you should get an Instant Pot. It will change your risotto making life. This is the Instant Pot I own. B) I was just learning my camera and now those pictures make me sad – they just didn’t reflect the deliciousness of this dish. Now, back to the risotto chat ….

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top). Creamy arborio rice with a hint of lemon, mixed with citrus herb chicken and asparagus, and topped with parmesan and parsley. 

No exaggeration, I used to make cooking risotto part of my work out routine. I would get bored just standing at the stove stirring for so long, so, I started this thing where I would run in place while stirring, and watch the steps increase on my Fitbit.  It made me feel better about myself. Then, when I got to my 10,000 step goal, I felt better about sitting and eating a big ole bowl of this Lemon Chicken and Asparagus Risotto.

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top). Creamy arborio rice with a hint of lemon, mixed with citrus herb chicken and asparagus, and topped with parmesan and parsley. 

But then, I got an Instant Pot, and my life was changed. No more standing and running in place. Now, I can press a couple buttons and move on with my day, whether that be going to the basement to the treadmill, telling my kids to stop whatever nonsense they were doing while I was cutting chicken, or sitting down to eat some cake.

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I was initially so excited about my Instant Pot that for a while I tried to convert all of my recipes to Instant Pot … some were successful, and some meant we had to go get carry out. But this one, it’s a winner. Picture Above: My son was “helping” me take photos, and even he couldn’t wait to eat this delicious dinner!

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top). Creamy arborio rice with a hint of lemon, mixed with citrus herb chicken and asparagus, and topped with parmesan and parsley. 

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top). Creamy arborio rice with a hint of lemon, mixed with citrus herb chicken and asparagus, and topped with parmesan and parsley. 

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top)

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top). Creamy arborio rice with a hint of lemon, mixed with citrus herb chicken and asparagus, and topped with parmesan and parsley. 
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Course: Main Dish
Cuisine: Italian
Keyword: Lemon Chicken and Asparagus Risotto
Servings: 6 servings
Calories: 499kcal

Ingredients

  • 1 1/2 pounds chicken breast cut into bit size pieces
  • 1 pack of McCormick Grill Mates Baja Citrus Marinade
  • 1 pound of asparagus ends removed
  • 1 onion diced
  • 4 tablespoons of butter divided
  • 1/2 cup dry white wine
  • 4 cups of chicken broth
  • 2 cups Arborio rice
  • 2 tablespoons fresh lemon juice
  • Salt
  • Pepper
  • 1/4 cup grated parmesan cheese fresh is best
  • 2 tablespoons chopped flat-leaf parsley

Instructions

  • Make Baja Citrus Marinade according to package directions.
  • Cover pieces of chicken in 1/2 of marinade. Let sit for at least 15 minutes. Reserve other 1/2 of marinade for end of recipe.

Instant Pot Instructions

  • Turn Instant Pot on saute mode. Transfer chicken with the marinade to instant pot and cook and chicken is cooked through. Set chicken aside.
  • Leaving pot on saute mode, melt 2 tablespoons of butter. Once melted, add diced onion and cook until translucent, about 5 minutes.
  • Once onion is cooked, add wine. Stir and allow to cook until most of the wine has evaporated and the alcohol smell is gone.
  • Add rice, broth, lemon juice, and salt & pepper to taste.
  • Select manual and cook on high pressure for 6 minutes. Once cooking is complete, use a quick release.
  • While rice is cooking, start asparagus. Bring large pot of water to boil. Add asparagus and simmer until just tender, about 4-5 minutes. Transfer asparagus to an ice bath to stop cooking. Drain the asparagus. Cut asparagus into 1 inch pieces.
  • Once cooking has completed and you have quick released, stir risotto. If it is still soupy, put pot on saute mode and stir and until liquid is absorbed.
  • Stir in remaining 2 tablespoons of butter, remaining marinade, parmesan cheese and parsley. Once combined stir in chicken with juices and asparagus.

Stove Top Instructions

  • To cook asparagus, bring large pot of water to boil. Add asparagus and simmer until just tender, about 4-5 minutes. Transfer asparagus to an ice bath to stop cooking. Drain the asparagus. Cut asparagus into 1 inch pieces.
  • To cook chicken, heat large skillet over medium heat. Place marinaded chicken into skillet, stirring constantly until cooked through. Once cooked, remove and set aside.
  • Place 2 tbsp butter into skillet and stir until melted. Add onion and stir until often is softened, about 5 minutes. Add arborio rice and cook for 1 minute, stirring constantly.
  • Add white wine and cook, stirring constantly, until most of the wine has evaporated and the smell of alcohol is gone. 
  • Stir in 1/2 cup of broth mixture at a time, stirring constantly until the liquid is absorbed. Continue adding broth 1/2 cup at a time until the rice is creamy and al dente consistency (do not overcook). This will take about 15-20 minutes, and you may not need all of the broth. 
  • Stir in remaining 2 tablespoons of butter, remaining marinade, parmesan cheese and parsley. Once combined stir in chicken with juices and asparagus.

Nutrition

Calories: 499kcal | Carbohydrates: 58g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 839mg | Potassium: 789mg | Fiber: 3g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 17.9mg | Calcium: 90mg | Iron: 5.3mg

Enjoy this Lemon Chicken and Asparagus Risotto? You’ll probably enjoy these other SugarSpicesLife recipes:

Roasted Vegetables and Chicken Risotto (Instant Pot or Stove Top)
Chicken Tikka Masala (Slow Cooker or Instant Pot)
Lemongrass Curry Chicken
Asian Noodles with Peanut Sauce


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