Roasted Vegetables and Chicken Risotto (Instant Pot or Stove Top)
Ingredients
Directions / Instructions
Why You'll Love This Roasted Vegetables and Chicken Risotto
This creamy risotto combines juicy chicken, roasted seasonal vegetables, and rich Parmesan cheese into one satisfying meal. The roasted vegetables add natural sweetness and depth, while Arborio rice creates the signature creamy texture without needing heavy cream.
Whether you prepare it in an Instant Pot for convenience or slowly stir it on the stovetop for a traditional experience, this risotto is restaurant-quality comfort food that's perfect for family dinners, meal prep, or special occasions.
Ingredients
For the Roasted Vegetables
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1 small red onion, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Risotto
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, diced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine (optional)
- 4½ cups warm chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
1. Roast the Vegetables
Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, broccoli, and red onion with olive oil, salt, and pepper. Roast for 20 to 25 minutes until tender and lightly caramelized.
2. Cook the Chicken
Heat the olive oil and butter in a large skillet or the Instant Pot using the Sauté function. Cook the diced chicken until lightly browned and cooked through. Remove and set aside.
3. Sauté the Aromatics
Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds. Add the Arborio rice and stir for 2 minutes until lightly toasted.
4. Instant Pot Method
Pour in the wine (if using) and cook until reduced. Add the warm chicken broth, Italian seasoning, and thyme. Lock the lid and cook on High Pressure for 6 minutes. Perform a quick release. Stir in the Parmesan, butter, cooked chicken, and roasted vegetables until creamy.
5. Stove Top Method
Add the wine and cook until mostly absorbed. Gradually add the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 20 to 25 minutes until the rice is creamy and tender. Stir in the Parmesan, butter, cooked chicken, and roasted vegetables.
6. Serve
Garnish with fresh parsley, extra Parmesan cheese, and freshly cracked black pepper before serving.
Expert Tips
Always use warm broth for smoother risotto. Roast the vegetables separately to develop their natural sweetness. Stir in the Parmesan and butter only after cooking to create an extra creamy texture without overcooking the cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of chicken broth or milk to restore the creamy consistency. Freezing is possible, although the texture of the rice may soften slightly after thawing.
Serving Suggestions
Pair this risotto with garlic bread, Caesar salad, roasted asparagus, sautéed green beans, grilled mushrooms, or a crisp mixed greens salad.
Recipe Variations
Substitute shrimp or turkey for the chicken, add mushrooms or asparagus, use spinach or kale for extra greens, stir in fresh basil or lemon zest, or make it vegetarian by replacing the chicken with chickpeas and using vegetable broth.
Frequently Asked Questions
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