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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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5 from 2 votes

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.
Prep Time15 mins
Cook Time36 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Keyword: Roasted Vegetable and Chicken Risotto
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