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. Cooked in an Instant Pot or on the stove top.

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

Ear Infections

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. My husband and I agreed that the tubes were in her best interest, so she had the surgery early 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 stay at home for the rest of the week. To allow those things to happen, my mom offered to fly up from South Carolina and help out with the kids.

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

Mama Cooking

Whenever my mom comes up to visit, especially when 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. 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 zesty herb chicken. Cooked 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.

Roasted Vegetables and Chicken Risotto

July 28, 2019: I have updated this post with some new photos, and I’m also adding a few tips for success:

  • If you don’t have or care for the vegetables I have listed, switch it up! I often use any combination of zucchini, yellow squash, peppers, onions, tomatoes, and asparagus. If it can be roasted, it works.
  • McCormick Zest Herb packet is my favorite for this recipe. However, I have heard of some people being unable to find this in their grocery store. Other good McCormick packets for this recipe are: Garlic Herb and Wine, Mojito Lime, and Tomato, Garlic and Basil.
  • If there is excess liquid in the rice when you open your pot, stir well for a minute, if it remains, turn the pot to saute and continue stirring until the liquid is absorbed, or place the inner metal pot over medium heat on your stove top.
  • Do NOT stir in all the seasoning before cooking. I have done this on accident before and you loose some of the flavor. By stirring in half just before serving, you get a nice extra punch of flavor.
Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zesty herb chicken. Cooked in an Instant Pot or on the stove top.
Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zesty herb chicken. Cooked in an Instant Pot or on the stove top.

Roasted Vegetables and Chicken Risotto (Instant Pot)

Roasted Vegetables and Chicken Risotto. Delicious, creamy risotto filled with fresh summer vegetables and zesty herb chicken. Cooked in an Instant Pot or on the stove top.
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Course: Dinner
Cuisine: Italian
Keyword: Roasted Vegetable and Chicken Risotto
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 430kcal

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

  • Make McCormick Grill Mates according to package directions (3 tbsp vegetable oil, 3 tbsp white vinegar, 1/3 cup water stirred together).
  • 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.
  • Preheat oven to 400 degrees. Line baking sheet with aluminum foil or baking mat. Cut up asparagus into bite size pieces (each stalk should be 3 to 4 pieces). Chop onion to bite size pieces. Cut yellow squash and zucchini into about 1/4-1/3" slices. Toss the cut up vegetables together with baby tomatoes, olive oil, salt and pepper to taste. Place on baking sheet and bake for 25-30 minutes, or until vegetables are soft and lightly brown. Toss vegetables half way through the cooking time.

Instant Pot Instructions

  • Turn Instant Pot to saute mode. Place chciken with the marinade into pot. Stir frequently until chicken is cooked through, about 5 minutes. Once cooked, remove and set aside.
  • Place 2 tbsp butter into pot and stir until melted. Add arborio rice and cook for 1 minute, stirring constantly.
  • Add white wine and cook, stirring constantly, until wine is absorbed.
  • Add chicken broth, lemon juice, oregano, dried basil, and garlic powder. Add salt and pepper to taste. Stir well.
  • 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.
  • Stir in remaining 2 tbsp butter, remaining Zesty Herb marinade, mozzarella cheese, chicken, and vegetables.
  • Top with fresh basil, fresh parsley, or mozzarella cheese if desired.

Stove Top Instructions

  • 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.
  • 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 arborio rice and cook for 1 minute, stirring constantly.
  • Add white wine and cook, stirring constantly, until wine is absorbed.
  • 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 tbsp butter, remaining Zesty Herb marinade, mozzarella cheese, chicken, and vegetables.
  • Top with fresh basil, fresh parsley, or mozzarella cheese if desired.

Nutrition

Calories: 430kcal | Carbohydrates: 47g | Protein: 24g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 609mg | Potassium: 701mg | Fiber: 3g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 23.4mg | Calcium: 67mg | Iron: 3.8mg

If you enjoyed this Instant Pot Roasted Vegetables and Chicken Risotto, you might also enjoy these other SugarSpicesLife:

Lemon Chicken and Asparagus Risotto (Instant Pot or Stove Top)
Instant Pot Chicken Mole
Chicken and Roasted Vegetable Enchilada Casserole
Sausage and Beef Lasagna
Instant Pot Butternut Squash Soup

Links to items used to make this recipe:

McCormick Zest Herb packet from WalMart
I use these for vegetable roasting – they make for easy clean up!
This is the Instant Pot that I own.

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

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