Food and Recipes Recipes Chicken Risotto with Spring Vegetables Be the first to rate & review! Make a main dish meal of rice by adding chicken, asparagus, zucchini, herbs and cheese to a a creamy risotto. By Southern Living Editors Published on February 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 1 hrs 10 mins Total Time: 1 hrs 15 mins Yield: 6 to 8 servings Ingredients 4 cups chicken broth 1/2 pound fresh asparagus spears 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips 1/2 teaspoon herbes de Provence 1 1/4 teaspoons salt, divided 3 tablespoons butter, divided 2 tablespoons olive oil, divided 2 medium zucchini, thinly sliced into half moons 1 medium onion, finely chopped 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 1/2 teaspoon pepper Garnish: Parmesan cheese Directions 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. Sprinkle chicken with herbes de Provence and 3/4 tsp. salt. 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. Remove chicken; cover and keep warm. Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm. Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.) Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately. Rate it Print