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Summer Vegetable Risotto with Grilled Chicken

Katie's Cucina
  • 45 minutes
  • Serves 2

INGREDIENTS

2

Chicken breast

10

Asparagus spears

2

ears Corn

1 tbsp

Garlic

1 cup

Green peas, frozen

1

Onion (about 1/4 cup), small

1 cup

Chicken broth

1 cup

Arborio rice

1 tbsp

Mccormick herb & garlic seasoning

1/2 tsp

Tuscan seasoning

1

Olive oil

1 tbsp

Butter, unsalted

1 cup

Milk

1/2 cup

Parmesan cheese

1/2 cup

White wine