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Summer Vegetable Risotto with Grilled Chicken

So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.
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Course: Lunch, Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 1096kcal


  • 1 tablespoon unsalted butter
  • 1 small onion about ¼ cup
  • 1 tablespoon garlic minced
  • 1 cup Arborio rice
  • ½ cup white wine
  • 1 cup chicken broth
  • ½ teaspoon tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • ½ cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tablespoon McCormick Herb & Garlic Seasoning
  • Olive Oil


  • In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  • Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  • While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  • Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  • Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!


Calories: 1096kcal | Carbohydrates: 131g | Protein: 78g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 189mg | Sodium: 1174mg | Potassium: 1988mg | Fiber: 15g | Sugar: 21g | Vitamin A: 2089IU | Vitamin C: 56mg | Calcium: 653mg | Iron: 12mg
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