Chicken primavera risotto

Discover a delectable Chicken Primavera Risotto recipe, combining tender chicken, vibrant vegetables like zucchini, asparagus, and spinach, all infused with a rich, creamy chicken gravy and a hint of white wine. Perfectly complemented by parmesan and pine nuts, this dish is a delightful, healthy meal for any occasion!

08 Apr 2024
Cook time 170 min
Prep time 15 min
4 Servings
13 Ingredients

Chicken primavera risotto is a delightful and nutritious dish that combines tender chicken pieces with fresh spring vegetables, all cooked in a creamy risotto base. This recipe is perfect for a comforting dinner and takes advantage of seasonal produce to create a vibrant and flavorful meal.

Ingredients:

1/3 cup olive oil

80g

2 chicken breasts

240g

1 onion

160g

2 garlic cloves

1 cup white rice

230g

1/2 cup white wine

120g

3 cups chicken gravy

600g

1 large zucchini

300g

3/4 lb asparagus

340g

1 cup peas

120g

2 tbsp pine nuts

30g

1 tbsp grated parmesan cheese

2 cups spinach

60g

Instructions:

1. Prep the Ingredients: Finely chop the onion, mince the garlic, and dice the chicken breasts and zucchini. Trim and cut the asparagus into 1-inch pieces.

2. Cook the Chicken: In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.

3. Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.

4. Toast the Rice: Add the white rice to the skillet with the sautéed onion and garlic. Cook, stirring frequently, until the rice is slightly translucent around the edges, about 2-3 minutes.

5. Deglaze with Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.

6. Add Broth Gradually: Begin adding the chicken broth, one cup at a time. Stir frequently and wait until most of the liquid is absorbed before adding the next cup. Continue this process until the rice is creamy and cooked, which should take about 20-25 minutes.

7. Cook Vegetables: As the risotto cooks, add the diced zucchini, asparagus pieces, and peas to the skillet. Stir frequently to ensure even cooking.

8. Combine Chicken with Risotto: Once the rice and vegetables are cooked, add the cooked chicken back into the skillet. Stir to combine.

9. Incorporate Spinach and Cheese: Add the spinach to the skillet and stir until it is wilted into the risotto. Sprinkle in the grated Parmesan cheese and stir until well combined.

10. Finish and Serve: Once everything is well combined and heated through, remove the skillet from heat. Season with salt and pepper to taste. Serve the risotto immediately, garnished with toasted pine nuts for a delightful crunch.

Tips:

- Use a good-quality, low-sodium chicken gravy to control the saltiness of the dish.

- Stir the risotto constantly while adding the chicken gravy to release the starches from the rice, which will give the dish its creamy texture.

- If you prefer, substitute the white wine with an equal amount of additional chicken gravy.

- Do not overcook the vegetables; they should retain a slight crunch to provide a contrast to the creamy risotto.

- Toasting the pine nuts before adding them to the risotto can enhance their flavor.

- Serve immediately while the risotto is hot and fresh to enjoy the best texture and taste.

This Chicken primavera risotto is a delicious way to enjoy a variety of vegetables and protein in one hearty, satisfying dish. With its rich flavors and creamy texture, it’s sure to be a hit at your dinner table.

Nutrition Facts
Serving Size	570 grams
Energy
Calories 510kcal	20%
Protein
Protein 24g	17%
Carbohydrates
Carbohydrates 70g	20%
Fiber 6g	16%
Sugar 8g	8%
Fat
Fat 33g	37%
Saturated 4.94g	16%
Cholesterol 50mg	-
Vitamins
Vitamin A 130ug	14%
Choline 100mg	18%
Vitamin B1 0.72mg	60%
Vitamin B2 0.50mg	39%
Vitamin B3 11mg	66%
Vitamin B6 0.97mg	57%
Vitamin B9 250ug	62%
Vitamin B12 0.15ug	6%
Vitamin C 30mg	32%
Vitamin E 2.62mg	17%
Vitamin K 120ug	103%
Minerals
Calcium, Ca 110mg	9%
Copper, Cu 0.54mg	0%
Iron, Fe 6mg	56%
Magnesium, Mg 110mg	26%
Phosphorus, P 400mg	32%
Potassium, K 940mg	28%
Selenium, Se 27ug	47%
Sodium, Na 690mg	46%
Zinc, Zn 2.80mg	25%
Water
Water 440g	-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken primavera risotto

Ingredients:

Instructions:

Tips:

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