This risotto combines two summer favorites – seasonal vegetables and grilled chicken. It’s a flavorful dish bringing together the tanginess of fresh lemon with the creaminess of risotto. Enjoy!
3 lbs. chicken breasts, boneless, skinless
Assorted summer vegetables (squash, sweet peas, carrots, mushrooms, brocolli, tomatoes)
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups Arborio rice
1 cup Goosecross Chardonnay
5 tablespoons fresh lemon juice
3 tablespoons grated lemon peel
4 cups homemade or canned chicken broth
2 tablespoons butter
2/3 cup parmesan cheese, freshly grated
Salt and pepper
2 tbsp. chopped Italian parsley
Heat the barbecue to medium-high heat. Grill the chicken, about 5 minutes per side, until cooked through, then grill the vegetables. Cut the chicken and vegetables into 1″ cubes. Set aside.
Heat oil in heavy saucepan over medium heat. Add onion and garlic and sauté until tender, about 3 min. Add rice, stirring for one minute. Add wine, lemon juice and lemon peel. Reduce heat and simmer until liquid is absorbed. Add broth one cup at a time, allowing liquid to absorb each time. Continue stirring frequently, for about 25 minutes, until rice is al dente and creamy.
Add the grilled chicken and grilled vegetables. Stir until incorporated and warmed through. Remove risotto from heat, add butter and cheese; stir until melted. Season with salt and pepper, garnish with parsley and serve.