Grilled chicken, zucchini and mushroom risotto
Savor the deliciously creamy and flavorful Grilled Chicken, Zucchini, and Mushroom Risotto, made with tender chicken breasts, fresh zucchini, and earthy mushrooms, all brought together in a rich blend of chicken gravy, white wine, and aromatic leeks. Perfect for a comforting and satisfying meal!
- 06 Apr 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Grilled chicken, zucchini, and mushroom risotto is a delightful and hearty dish, perfect for a cozy meal at home. This recipe combines tender grilled chicken with fresh zucchini and flavorful mushrooms, all brought together in a creamy, savory risotto. Follow these easy steps to create a delicious and comforting meal that’s sure to impress.
Ingredients:
Instructions:
- In a large skillet, melt the butter over medium heat.
- Add the finely chopped leek and minced garlic. Sauté until the leek is soft and translucent.
- Add the sliced mushrooms and zucchini, cooking until they are tender. Season with salt, pepper, and oregano. Remove from the skillet and set aside.
- In the same skillet, add the rice and toast it for about 2 minutes, stirring frequently.
- Pour in the white wine, stirring constantly until the wine has been absorbed by the rice.
- Begin adding the warm chicken gravy, one ladle at a time, to the rice. Stir constantly and wait until each ladle of gravy is absorbed before adding the next.
- Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- In the last 5 minutes of cooking, add the sautéed vegetables to the risotto, mixing well.
- Once the risotto is fully cooked and creamy, stir in the sliced grilled chicken pieces.
- Adjust seasoning with additional salt and pepper to taste.
- Serve the risotto hot, garnished with extra oregano if desired.
Tips:
- Use high-quality chicken gravy for a richer flavor in the risotto.
- Keep the chicken gravy warm on a separate burner to ensure it can be easily absorbed by the rice during cooking.
- Grill the chicken breasts until they have nice grill marks and are cooked through to add a smoky flavor to the dish.
- Slice zucchini and mushrooms evenly to ensure they cook at the same rate.
- Stir the risotto frequently to ensure it becomes creamy and the rice cooks evenly.
- Taste and adjust the seasoning (salt and pepper) at the end of cooking for the best flavor.
Your grilled chicken, zucchini, and mushroom risotto is ready to be served. The creamy risotto combined with the tender chicken and sautéed vegetables makes for a truly satisfying dish. This recipe is not only delicious but also versatile enough to be adapted with different vegetables or proteins. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 870 grams |
| Energy | |
| Calories 810kcal | 32% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 130g | 37% |
| Fiber 7g | 19% |
| Sugar 10g | 10% |
| Fat | |
| Fat 14g | 17% |
| Saturated 4.46g | 15% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 110mg | 19% |
| Vitamin B1 0.97mg | 81% |
| Vitamin B2 0.83mg | 64% |
| Vitamin B3 16mg | 94% |
| Vitamin B6 1.34mg | 79% |
| Vitamin B9 390ug | 97% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 45mg | 52% |
| Vitamin E 2.13mg | 14% |
| Vitamin K 54ug | 47% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.76mg | 0% |
| Iron, Fe 9mg | 81% |
| Magnesium, Mg 130mg | 31% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 1430mg | 42% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 1230mg | 82% |
| Zinc, Zn 3.15mg | 29% |
| Water | |
| Water 680g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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