Pin a Day: Summer Vegetable Risotto with Grilled Chicken

On Friday, I had finished a long week of training, came home, and took a nice long nap.  Then, I was ready to try a new recipe, Summer Vegetable Risotto with Grilled Chicken.   I had tried some risotto recipes in the past, but I was eager to find something simpler and that didn't take quite as much time to cook.  This recipe ended up being a fabulous choice.  It was simple, had ingredients I love, and made just a few servings of leftovers, instead of a ton.  I started by melting some butter in my French oven and then sautéed some onions for a few minutes.  Next, I added the arborio rice and garlic and toasted it for about 2 minutes.  I quickly deglazed the pan using some white wine.  I just used a white blend for this recipe.  Next, I added the chicken broth, stirred, put the lid on and cooked it for about 10 minutes.  Next, I added milk, Italian seasoning, frozen peas, and frozen corn.  Here was the substitution piece.  I used Italian seasoning instead of Tuscan seasoning and I decreased it to a few teaspoons.  I also picked frozen peas and corn for the veggies, but the possibilities are endless.  Pick whatever you have or is in season.  I continued cooking until the liquid was absorbed.  While the risotto was simmering, I got my grill pan ready by heating it up and brushing it with olive oil.  I massaged some lemon pepper seasoning mix on some chicken breasts and cooked them about 7 minutes on each side.  I let them sit a few minutes before slicing them.  After the risotto finished, I added some freshly grated Parmesan cheese.  I plated the risotto with a few strips of grilled chicken on each portion.  It was delicious.  The creamy risotto paired well with the seasoned grilled chicken.  It was a filling, yet not heavy meal and made excellent leftovers, too.  This is definitely one I'll be making again soon.