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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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4.7 from 13 votes

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. 
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