Cookwith

Name: Summer Vegetable & Chicken Risotto with Mushroom Stock
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 cups Arborio rice; 4 cups mushroom stock (hot, kept simmering); 2 tablespoons olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 8 oz boneless, skinless chicken breast, cut into 1/2-inch cubes; 1 cup sugar snap peas, trimmed and cut on the bias; 1 cup zucchini, diced (about 1 small); 1 cup cherry tomatoes, halved; 1 cup cremini mushrooms, sliced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh basil, thinly sliced; 1/3 cup grated Parmesan cheese (plus more for serving); 1 tablespoon unsalted butter; Zest of 1 lemon; 1 tablespoon lemon juice; Kosher salt and freshly ground black pepper, to taste

Summer Vegetable & Chicken Risotto with Mushroom Stock

TenderMelon9734

This risotto captures the essence of summer with Wisconsin-fresh vegetables and a deeply savory mushroom stock as its soul. Juicy chicken breast adds lean protein, while sugar snap peas, zucchini, and cherry tomatoes bring vibrant color and a crisp-tender bite. A final swirl of lemon zest and juice brightens each spoonful, balancing earthy mushrooms with sunny freshness. Layering ingredients as the risotto cooks ensures every bite is creamy, herbaceous, and satisfying—perfect for a summer dinner, even on a rainy Wisconsin evening.

Ingredients

Instructions

Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring, until softened and translucent, 3-4 minutes.
Add the garlic and chicken; season lightly with salt and pepper. Sauté until the chicken is just cooked through, about 4-5 minutes. Remove chicken with slotted spoon and set aside.
Add the Arborio rice to the pot and toast, stirring constantly, until the edges of the grains turn translucent, about 1-2 minutes.
Pour in 1/2 cup simmering mushroom stock, stirring until mostly absorbed. Continue adding stock 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding more, until the rice is creamy and tender but still has a slight bite, about 16-18 minutes total.
When about 1 cup of stock remains, add the mushrooms and zucchini. When 1/2 cup remains, stir in the snap peas and cherry tomatoes. Continue to cook, adding stock as needed, until the vegetables are just tender and the risotto is creamy.
Return the cooked chicken to the pan along with any juices. Stir in butter, Parmesan, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
Remove from heat, fold in parsley and basil. Serve immediately, garnishing with extra Parmesan and fresh herbs.