Yellow Summer Squash Risotto with Grilled Chicken
There’s something about a creamy risotto that just screams comfort food. But when I want to take it to the next level, I reach for bright, seasonal ingredients that not only add texture but also lighten up the dish. I paired the creamy Arborio rice with vibrant yellow summer squash and tender grilled chicken for a dish that’s equal parts cozy and fresh.
This simple risotto lets the ingredients shine, especially since yellow summer squash is so plentiful this time of year. It's one of those vegetables that might seem humble, but once it caramelizes, it adds such a beautiful, sweet flavor to the dish. The peas added a touch of color and sweetness, and a little zing of lemon zest at the end gave the whole thing a brightness that cut through the risotto's richness.
The grilled chicken on top adds a lean, protein-packed contrast to the creamy risotto, making this a complete meal without feeling overly heavy. And, of course, there’s the Parmesan cheese—because what’s risotto without that salty, cheesy goodness?
Start with two boneless, skinless chicken breasts. My trick for perfect grilled chicken? Season simply–salt, pepper, and a drizzle of olive oil. It's nothing fancy, but when you're grilling, that’s really all you need. The grill gives the chicken a slightly smoky flavor that complements the creamy risotto. After cooking, let the chicken rest under a loose cover of foil to lock in the juices.
The yellow summer squash is sautéed in olive oil until it browns and caramelizes. This is key—getting the golden color on the squash brings out a deep, sweet flavor that works beautifully with the rice. Once the squash is done, set it aside and move on to the base of the risotto.
Onions and garlic are the usual suspects here, adding layers of flavor as they soften. Then, it’s time to toast the Arborio rice. Let the rice cook for a couple of minutes in the pan until it’s lightly toasted. This gives the risotto a nice nutty undertone that’s absolutely delicious.
If you have dry white wine on hand, pour in about half a cup once the rice is toasted. This is totally optional, but the wine adds a slight acidity that cuts through the richness of the risotto. From there, it was the usual risotto routine—adding warm broth one ladle at a time, stirring gently, and letting the rice absorb it slowly.
This process takes about 18-20 minutes, and you really get to see the rice transform as it releases its starches, becoming creamy and luxurious. Towards the end, stir in the cooked squash and thawed peas to keep things bright and seasonal. And, of course, a generous handful of freshly grated Parmesan brought everything together.
Just before serving, I fold in a bit of heavy cream for extra silkiness. This is totally optional, but it really gives the risotto a decadent finish. The zest of a lemon adds a pop of freshness that balances the creamy richness, and season with salt and pepper to taste.
The final result is a comforting, creamy risotto packed with the lightness of summer vegetables and tender grilled chicken. The squash has a slightly caramelized sweetness that pairs perfectly with the creamy risotto, and the peas add that little burst of color and flavor. The grilled chicken, with its smoky exterior and juicy interior, is the perfect complement, and the lemon zest ties everything together, cutting through the richness in just the right way.
This dish is all about balance: creamy yet light, rich yet fresh. It’s a meal that feels indulgent but is also packed with fresh vegetables and lean protein. Every bite brought together the textures of the creamy rice, the crisp veggies, and the tender chicken—a perfect harmony of flavors.
Yellow Summer Squash Risotto with Grilled Chicken
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups vegetable or chicken broth, warmed
- 2 tablespoons olive oil, divided
- 2 large yellow summer squash, diced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional)
- 1 cup frozen peas, thawed
- ½ cup freshly grated Parmesan cheese
- ¼ cup heavy cream (optional, for extra creaminess)
- ¼ teaspoon lemon zest
- salt and pepper, to taste
- fresh basil or parsley, chopped, for garnish
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Grill the chicken for about 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F.
- Remove from the grill, cover, and set aside.
- Pour the broth into a saucepan and warm it over low heat. Keep it warm on the stove while you prepare the risotto.
- In a large skillet or wide saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the diced yellow summer squash and sauté until they begin to soften and slightly caramelize, about 5-7 minutes. Season with a pinch of salt and pepper.
- Remove the squash from the pan and set aside.
- In the same pan, add the remaining tablespoon of olive oil and the butter. Allow the butter to melt.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Cook for 2-3 minutes until the rice becomes lightly toasted.
- If using, pour in the white wine and cook until the rice mostly absorbs the wine.
- Begin adding the warm broth to the rice, one ladleful (about ½ cup) at a time. Stir frequently and allow each addition of broth to be absorbed by the rice before adding the next.
- Continue this process until the rice is creamy and cooked through but still has a slight bite (al dente). This will take about 18-20 minutes.
- Once the rice is nearly cooked, stir in the cooked yellow summer squash and thawed peas. Continue to cook for a few more minutes until everything is heated through. Remove from heat.
- Stir in the grated Parmesan cheese and heavy cream (if using) until well combined and creamy. Add the lemon zest and season with salt and pepper to taste.
- Slice the chicken breasts into thin strips.
- Divide the risotto among serving plates, and the sliced grilled chicken on top and garnish with freshly chopped basil or parsley.
- Serve immediately with extra Parmesan cheese on the side.
