Arugula And Mozzarella Arborio Risotto With Grilled Chicken Recipe

Ingredients for Arugula And Mozzarella Arborio Risotto With Grilled Chicken

• 1 tablespoon olive oil
• Sea Salt
• Red Pepper Flakes
• Dried Rosemary
• Oregano
• Lemon Pepper
• Boneless Skinless Chicken Breasts
• 4 cups chicken broth or water
• Arborio Rice
• 1 teaspoon salt
• Mozzarella Cheese
• Parmesan Cheese
• Unsalted Butter
• Baby Arugula
• Mushroom
• Black pepper to taste

How to Make Arugula And Mozzarella Arborio Risotto With Grilled Chicken

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper for the marinade.
3. Add chicken breasts to the marinade, pierce with a fork, ensuring they are thoroughly coated. Cover and marinate for at least 30 minutes.
4. While the chicken marinates, bring 4 cups of chicken broth to a boil in a large saucepan.
5. Add Arborio rice and 1 teaspoon of salt to the boiling broth. Stir to combine. Reduce heat to low, cover, and simmer for 15-17 minutes, or until rice is tender, stirring occasionally.
6. While the rice simmers, heat 1 tablespoon of olive oil in a small frying pan over medium heat. Add sliced mushrooms and sauté until tender, about 5-7 minutes. Set aside.
7. Grill the marinated chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
8. Once the rice is cooked, stir in 2 tablespoons of butter, shredded mozzarella cheese, fresh arugula, and sautéed mushrooms.
9. Slice the grilled chicken breasts diagonally in half to create four pieces.
10. Divide the risotto evenly among four plates. Top each serving with two pieces of grilled chicken.
11. Season with freshly ground black pepper to taste and serve immediately.