Pesto Risotto with Roasted Chicken and Vegetables
This Pesto Risotto with Roasted Chicken and Vegetables is made w/ pan roasted chicken, prosciutto, sweet potatoes, & green beans & cilantro pesto risotto!
Servings: 4 people
Calories: 846kcal
Equipment
Ingredients
Roasted Chicken with Vegetables
- 1 pound chicken breasts 2 breasts
- 2 slices Prosciutto
- 1/2 pound Green beans
- 1 pound sweet potato peeled and cubed
- olive oil
- salt and pepper to taste
Pesto Risotto
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 1 1/2 cups Arborio rice
- 1 clove garlic minced
- 1/2 cup dry white wine
- 5-6 cups chicken broth warmed, I used 5
- 1/4 cup unsalted butter
- 1/3 cup Cilantro Pesto + more as a garnish if necessary
- salt and pepper to taste if necessary
Instructions
Roasted Chicken with Vegetables
- Preheat oven to 425 degrees F.
- Wrap chicken breasts with prosciutto and place onto the middle of an unlined rimmed baking sheet.
- On one side of the baking sheet, place the greens beans and on the other side of the chicken, place the cubed sweet potatoes.
- Drizzle everything with olive oil, salt, and pepper.
- Toss the veggies to coat them evenly with the oil.
- Bake for 20 minutes or until chicken is cooked and vegetables are fork tender.* **
Pesto Risotto
- Heat a large stock pot over medium heat.
- Once hot, add in olive oil and stir in the onion.
- Cook for 2 minutes.
- Add rice and cook for an additional 2 minutes.
- Add in garlic and cook for 30 seconds.
- Keep heat at medium/medium high and pour in wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup chicken broth to the rice and stir until the broth is absorbed.
- Stirring constantly, continue adding broth 1/2 cup at a time, until the liquid is absorbed and the rice is al dente, about 15 to 25 minutes.
- Remove from heat, and stir in butter and pesto.
- Season with salt and pepper to taste, if necessary.
- Serve immediately with chicken and vegetables!
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Notes
*If your sweet potato chunks are too big and don't cook in time, just remove chicken from the pan and set aside while you bake the potatoes for 5-10 minutes longer.
**For timing purposes, I would start baking the chicken once you start adding the chicken stock to the risotto.
Nutrition
Calories: 846kcal | Carbohydrates: 91g | Protein: 46g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1450mg | Potassium: 1128mg | Fiber: 8g | Sugar: 8g | Vitamin A: 16920IU | Vitamin C: 31.4mg | Calcium: 129mg | Iron: 6.4mg