Italian Risotto

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: One-Dish Recipe
Difficulty: Medium

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  • 2.25 cups - chicken broth, divided
  • 1/4 cup - cooked chicken, thinly sliced
  • 1 cup - uncooked rice
  • 1/2 cup - thinly sliced carrots
  • 1/2 cup - thinly sliced yellow squash
  • 1/2 cup - thinly sliced zucchini
  • 1/4 cup - dry white wine
  • 1/2 cup - grated parmesan cheese
  • 1/4 tsp - ground white pepper

How to Make Italian Risotto

  • Combine the rice and 1.75 cups of the broth in a 3-quart saucepan.
  • Bring to a boil and stir.
  • Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
  • Coat a large skillet with cooking spray and place over medium high heat until hot.
  • Saute the carrots, squash, chicken slices, and zucchini for 2 to 3 minutes or until tender crisp.
  • Add the wine and cook 2 minutes longer.
  • Set aside and keep warm.
  • Add the remaining 1/2 cup of broth to the hot rice.
  • Stir over medium-high heat until the broth is absorbed.
  • Stir in the cheese, pepper, and reserved vegetables.
  • Serve immediately.