Arugula and Mozzarella Arborio (Risotto) With Grilled Chicken |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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This recipe was adapted from the Just Add Water cookbook by Lauren Chattman. I love risotto but really don't like the clean up! This recipe is foolproof and tastes amazing. My husband and I have already started dreaming up new combinations for this quick and easy dinner. Enjoy! Ingredients:
1/4 cup olive oil |
1 teaspoon sea salt |
1/4 teaspoon red pepper flakes |
1/4 teaspoon dried rosemary |
1/2 teaspoon oregano |
1/4 teaspoon lemon pepper |
2 large boneless skinless chicken breasts |
3 quarts water |
1 1/2 cups arborio rice, also known as risotto |
1 teaspoon salt |
1 cup mozzarella cheese, shredded |
1/4 cup parmesan cheese, shredded |
1 tablespoon unsalted butter |
2 cups baby arugula |
1 cup mushroom, sliced |
1 tablespoon olive oil |
black pepper |
Directions:
1. Combine all ingredients for the the marinade in a bowl. Add chicken. Pierce with fork and thoroughly cover the chicken. Cover and set aside for at least 30 minutes.
2. Bring the water to a boil in a large sauce pan. Add the rice and salt. Bring back to boil and continue to boil, stirring occasionally, until the rice in tender, 15-17 minutes.
3. In a small frying pan, heat up olive oil. Saute mushrooms until tender and set aside.
4. Grill the chicken.
5. Drain the rice in a colander and put back into the hot pot. Stir in the cheeses, butter, arugula, and mushrooms.
6. Slice the chicken breasts diagonally in half to make four pieces.
7. Immediately divide the risotto among four plates and place the chicken on top of the risotto.
8. Add black pepper to taste.
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