Risotto With Vegetables
Creamy vegetable risotto with tender chicken, vibrant peppers, and peas, perfect for a hearty yet light meal that appeals to both meat lovers and vegetarians.
Ingredients
Instructions
- Heat olive oil in a skillet.
- Saute diced red pepper and zucchini until crisp-tender.
- Set aside.
- In a large saucepan, heat butter and saute chopped onion and minced garlic over medium heat for 5 minutes, stirring constantly.
- Add risotto and cook for about 3 minutes.
- Stir in 1/2 cup hot chicken broth and cook until almost absorbed.
- Gradually add remaining hot broth 1/2 cup at a time, stirring until risotto is al dente.
- Stir in cooked red pepper, zucchini, peas, shredded chicken, and cheese.
- Serve hot.
Nutrition & Diet Analysis (per serving)
756
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).