Arugula and Mozzarella Arborio (Risotto) With Grilled Chicken

Recipe by EagleRocker
READY IN: 47mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • In a small frying pan, heat up olive oil. Saute mushrooms until tender and set aside.
  • Grill the chicken.
  • Drain the rice in a colander and put back into the hot pot. Stir in the cheeses, butter, arugula, and mushrooms.
  • Slice the chicken breasts diagonally in half to make four pieces.
  • Immediately divide the risotto among four plates and place the chicken on top of the risotto.
  • Add black pepper to taste.
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