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 ….
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.
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.
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)
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
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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
