Easy Chicken and Spring Vegetable Risotto

For a quick and easy weeknight meal, chef up this chicken and spring vegetable risotto I made for a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyNutrishDish #CollectiveBias

Right after my oldest son was born, my husband and I made the decision to start eating a healthier diet. We made sure to include the canine members of our family in this choice, taking great care that we also provided them with a healthy, balanced diet.

While our first retired greyhound sadly died of cancer, our second greyhound (Holly) is now 11 years old and enjoying retirement to the max– happy and healthy! Feeding your dog food made with simple, wholesome ingredients (and not poultry by-products and fillers!) can help your dog lead a healthier life too!

When cooking for the human members of our family, I try to incorporate plenty of veggies and have several meatless meals each week. Risottos are a great way to do this, and they don’t have to be labor intensive to make!

When you think of risotto, you probably think of standing over the cooktop, stirring for what seems like eternity. Did you know that there’s a much easier method of making tasty, creamy risotto?

The secret is baking it in the oven and finishing the dish on the cooktop. By doing the majority of the cooking in the stove, you won’t find yourself spending time slaving over the stove stirring! This chicken and spring vegetable risotto is perfect for creating a one dish meal the whole family will love!

Start by seasoning two boneless chicken breasts and baking them at 350° for about 25-35 minutes. Slice the chicken into bite-size pieces and set aside. Wash and trim a bunch of thin asparagus and cut into 2 inch pieces. Combine 1 1/2 cups of arborio rice and 4 cups of low-sodium chicken broth in a dutch oven or large oven-proof skillet, cover and bake at 350° for 45 minutes (most of the liquid should be absorbed and the rice will be al dente).

Move the pan to the cooktop and heat over low-medium. Add in another cup of low-sodium chicken broth, 1/2 cup of white cooking wine, 3 tbsp of butter, zest and juice from one lemon, chicken, asparagus and 1 cup of frozen peas. Stir to combine. Next add one cup of grated parmesan cheese and mix. Serve the risotto warm with some crusty bread for a super easy weeknight meal (no stirring required–okay, well just a little bit!).

While grocery shopping and Stop and Shop, last week, I picked up a bag of the brand new DISH Beef & Brown Rice Recipe with Veggies, Fruit & Chicken from Rachael Ray. I have long been a fan of Rachael Ray and her work to help shelter pets (our dog is retired greyhound rescue).

Rachael Ray’s personal proceeds from the sale of her pet foods go to Rachael’s Rescue, an organization to help shelter pets in need. To date, she has donated over $10 million to help provide food, medical care and supplies for shelter pets who so desperately need them.

The new DISH from Rachael Ray™ Nutrish® dog foods are made with real, whole ingredients in addition to natural vitamins and minerals. Your dog will be happy to dine on real chicken pieces and veggies! You can find out where to purchase DISH from Rachael Ray™ Nutrish® HERE. To help you make the switch, you can also snag a coupon HERE. Make sure that when you are switching your dog’s food that you gradually transition them to the new food over a period of 7-10 days.

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