This Italian meets Asian Risotto dinner is a show stopper. Beautiful and savory with flavor bits from the roasted vegetables you are left knowing…this was a good dinner. Confused between what continent this dish should come from we decided, “it didn’t matter.” Good food is good food.

How to make Chicken and Vegetable Risotto:

This one pot dinner is made quickly but with patients. Risotto needs a bit of babying so be careful of distractions. (As if the whole world around you isn’t, haha SQUIRREL!)

Try this organic Arborio Rice —same price as regular rice! (This is the rice that makes Risotto.)

Step 1

Get all ingredients on your workbench. Slice up all vegetables and place in a bowl to the side. Try to make them bite size —they will also cook better, too.

step 2

Then, heat up a cast iron skillet (or large saucepan) on medium-high heat with the oil. Once the oil is warm add the vegetables (brussel sprouts, carrots, onion).

Roast in the pan by moving around with a hot pan until ends are charred. Add garlic and diced chicken (raw or rotisserie), salt and pepper.

If it starts to get a bit dry in the pan, add the white wine (or vinegar) to keep items moist, a slash at a time.

Step 3

At this point, add Arborio Rice and sauté until translucent. Scrape sides and bottom of pan to ensure no rice is stuck to the pan.

Add broth 1 cup at a time until rice has absorbed the liquid (about 1 min). Keep on medium heat. Cover the pan if the rice is slow to absorb. Sometimes I use a sheet pan and cover the pan completely keeping the heat trapped so items will heat evenly. Otherwise, if you have a top to cover it (you’re so smart!) lol that’s also a great idea. (I’m cheap 😆 )

Step 4

Finally, turn heat off once rice has a nice moisture. Add shaved Parmesan over the top while warm. Let melt and eat from the pan. (Eat your heart out!)

Weeknight meal or dish to distract?

Although this was a great weeknight meal, I do have to say…I might make this for surprise company. Hopefully they will hang out with you in the kitchen whenever you’re having to baby that risotto during absorption.

All that considered, I think it’s a crowd pleaser. Definitely a subject of discussion. I hope you discuss the title…I couldn’t think of a good one. “Italian Asian Risotto” huh 🤔? or “Asian Parmesan Risotto?” Ehhh no. I swear I’ll change the name 😝 —tell me what you think of 😊.

Yours Truly,

Farmer Franny

Don’t worry…there’s more! I have been loving this other mix up— Chicken Taco Cobb Salad with Cilantro Lime Avocado Dressing. Heaven in anyway you eat it!