Quick, One Skillet Dinner Idea: Chicken Risotto With Spring Vegetables

I love to prepare this for a special occasion, and when I do, everyone is just pleased! It makes the time involved well worth it when everyone gets to eat!

Let's Get Started…

The Ingredients To Gather:

4 cups chicken broth

1/2 pound fresh asparagus spears

3/4 pound skinned and boned chicken breasts

1/2 teaspoon herbes de Provence

3 tablespoons butter

2 tablespoons olive oil

2 medium zucchini

1 medium onion

2 1/2 cups uncooked Arborio rice (short-grain)

1 cup dry white wine

1 cup freshly grated Parmesan cheese

1/2 cup freshly grated fontina cheese

1/4 cup chopped fresh parsley

The Step By Step Directions To Follow:

1. Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2. Sprinkle chicken with herbes de Provence.
3. Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done.
4. Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender.
Add wine until liquid is absorbed. Add 1 cup hot broth mixture; cook until liquid is absorbed.

Make Sure To Top This Off With A Ton Of Parmesan Cheese!

No matter what the special occasion is, everyone that is gathered around will be in love with this amazingly tasteful dish.

Let Us Know How It Turned Out – Enjoy!

Source: My Recipes