Roasted Vegetables and Chicken Risotto (Instant Pot or Stove Top)

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zesty herb chicken. Can be made in an Instant Pot or on the stove top.

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zest herb chicken. Can be made in an Instant Pot or on the stove top.

My daughter has had multiple ear infections over the last few months …. within days of one clearing, another one starts. Everyone probably knows where this is going … her pediatrician referred her to ENT, and they recommended that she have tubes. So, she was scheduled to have surgery this morning.

My husband and I both wanted to be able to go to the surgery center with her, and I wanted her to be able to be at home for the rest of the week, so my mom was a saint, and offered to fly up from South Carolina to help with her and my son.

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zest herb chicken. Can be made in an Instant Pot or on the stove top.

Whenever my mom comes up to visit, especially when it’s a situation like this where it’s purely to help out our family, I want to cook her good food. And, since my daughter was going to have surgery today, I wanted her to have a tasty meal last night. Food is my love language. So, I thought the best meal to say “thanks for coming Mom” and “good luck baby girl, we love you”, was risotto.

Both my mother and daughter are risotto fans. Plus, since learning how to make risotto in my Instant Pot, it’s one of my favorite things to cook. See my Lemon Chicken and Asparagus Risotto (Instant Pot) post to learn about my pre-Instant Pot days risotto making feelings.

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zest herb chicken. Can be made in an Instant Pot or on the stove top.

The risotto was a success. Both my mother and my daughter loved it. And, on other notes, my daughter did great today. She got home and played like nothing had happened. That girl is a champ.

9/2/18 Update: I’m going through old posts to make some updates here and there, especially with photos. I don’t have new photos, but I did edit the prior ones a bit. I’m a little sad because the photos don’t reflect how delicious this risotto tastes. So, you can just trust me that it’s great, and make it. Second, my daughter hasn’t had an ear infection since the tubes. Everyone is happy! WOOHOO!

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto with fresh summer vegetables and zesty herb chicken. Instant Pot or stove top directions.

5 from 2 votes
Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto with fresh summer vegetables and zesty herb chicken. Instant Pot or stove top directions.
Roasted Vegetables and Chicken Risotto (Instant Pot)
Prep Time
15 mins
Cook Time
36 mins
Total Time
1 hr
 

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto with fresh summer vegetables and zesty herb chicken. Instant Pot or stove top directions.

Course: Dinner
Cuisine: Italian
Keyword: Roasted Vegetable and Chicken Risotto
Servings: 8 servings
Calories: 430 kcal
Ingredients
  • 1.5 pounds chicken breasts cut into bite sized pieces
  • 1 packet of McCormick Grill Mates Zesty Herb
  • 3 tbsp vegetable oil
  • 3 tbsp white vinegar
  • ~10 stalks asparagus
  • 1 cup baby tomatoes
  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 medium sweet onion
  • salt
  • pepper
  • olive oil
  • 4 tbsp butter divided
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 cup shredded mozzarella cheese
  • fresh basil or parsley for topping
Instructions
  1. Make McCormick Grill Mates according to package directions (3 tbsp vegetable oil, 3 tbsp white vinegar, 1/3 cup water mixed together).
  2. Place cut up chicken in a medium sized bowl and cover with half of the Zesty Herb marinade. Mix well and place in refrigerator for at least 15 minutes. Place other half of marinade aside.
  3. Preheat oven to 400 degrees. Line baking sheet with aluminum foil or baking mat. Cut up asparagus, onion, yellow squash and zucchini into bite sized slices. Toss together with baby tomatoes, olive oil, salt and pepper to taste. Place on baking sheet and bake for 25-30 minutes, tossing half way through.
Instant Pot Instructions
  1. Turn Instant Pot to saute mode. Place marinaded chicken into pot, stirring constantly until cooked through. Once cooked, remove and set aside.

  2. Place 2 tbsp butter into pot and stir until melted. Add arborio rice and cook for 1 minute, stirring constantly.

  3. Add white wine and cook, stirring constantly, until wine is absorbed.

  4. Add chicken broth, lemon juice, oregano, dried basil, and garlic powder. Add salt and pepper to taste. Stir well.

  5. Turn Instant Pot to manual mode and cook on high pressure for 6 minutes. Use quick release. If liquid is not absorbed, turn to saute and stir until absorbed.
  6. Stir in remaining 2 tbsp butter, remaining Zesty Herb marinade, mozzarella cheese, chicken, and vegetables.

  7. Top with fresh basil, fresh parsley, or mozzarella cheese if desired.

Stove Top Instructions
  1. In a small sauce pan over medium heat, stir together chicken broth, lemon juice, oregano, dried basil, and garlic powder. Add salt and pepper to taste. Simmer for at least 10 minutes, then turn heat to low.

  2. Heat large skillet over medium heat. Place marinaded chicken into skillet, stirring constantly until cooked through. Once cooked, remove and set aside.

  3. Place 2 tbsp butter into skillet and stir until melted. Add arborio rice and cook for 1 minute, stirring constantly.

  4. Add white wine and cook, stirring constantly, until wine is absorbed.

  5. 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. 

  6. Stir in remaining 2 tbsp butter, remaining Zesty Herb marinade, mozzarella cheese, chicken, and vegetables.

  7. Top with fresh basil, fresh parsley, or mozzarella cheese if desired.

Nutrition Facts
Roasted Vegetables and Chicken Risotto (Instant Pot)
Amount Per Serving
Calories 430 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 72mg 24%
Sodium 609mg 25%
Potassium 701mg 20%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 4g
Protein 24g 48%
Vitamin A 11%
Vitamin C 28.4%
Calcium 6.7%
Iron 20.9%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zest herb chicken. Can be made in an Instant Pot or on the stove top.If you like this roasted vegetables and chicken risotto, you may also enjoy these SugarSpicesLife recipes:

Lemon Chicken and Asparagus Risotto (Instant Pot)
Middle Eastern Chicken and Rice with Tahini Yogurt Sauce
Jamaican Curry Chicken and Coconut Rice (Instant Pot)
Barbacoa Beef (Instant Pot or Slow Cooker)

Items used to make this recipe. Amazon affiliate links that I recommend.

Instant Pot This the model I use. I adore it.
Silicone Baking Mats I use these to make for easy clean up when roasting the veggies. Plus, it helps prevent the veggie bottoms from getting burned.

 


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