One-Pot Veggie & Chicken Risotto
2 chicken breasts, cut to1-inch cubes
2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
2 1/2 cups Arborio rice
3/4 cup dry white wine We used chicken stock
1 cup water, optional
1 bunch asparagus, chopped
1-2 zucchinis, chopped We did not use
6 oz. Portobello mushrooms, sliced
3 tablespoons butter
2 tablespoons olive oil
salt and pepper, to taste
Heat a large sauté pan or Dutch oven over high heat and add olive oil.
When oil is hot, add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
1/2-2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little.
[You want it to be al dente, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.]
Serve hot and garnish with Parmesan cheese.