Ingredients for Arugula And Mozzarella Arborio Risotto With Grilled Chicken
- 5 tablespoons olive oil
- 1 1/2 teaspoons salt
- 0 Red Pepper Flakes
- 0 Dried Rosemary
- 1 teaspoon dried oregano
- 0 Lemon Pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- 0 Water
- 1 1/2 cups arborio rice
- 1 1/2 teaspoons salt
- 1 1/2 cups shredded mozzarella cheese
- 0 Parmesan Cheese
- 2 tablespoons unsalted butter
- 1/2 cup fresh baby arugula
- 1 cup sliced mushrooms
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup lemon juice
- 1/2 teaspoon garlic powder
- 4 cups chicken broth
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How to Make Arugula And Mozzarella Arborio Risotto With Grilled Chicken
- Preheat grill to medium-high heat.
- In a bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper for the marinade.
- Add chicken breasts to the marinade, pierce with a fork, ensuring they are thoroughly coated. Cover and marinate for at least 30 minutes.
- While the chicken marinates, bring 4 cups of chicken broth to a boil in a large saucepan.
- 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.
- 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.
- Grill the marinated chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Once the rice is cooked, stir in 2 tablespoons of butter, shredded mozzarella cheese, fresh arugula, and sautéed mushrooms.
- Slice the grilled chicken breasts diagonally in half to create four pieces.
- Divide the risotto evenly among four plates. Top each serving with two pieces of grilled chicken.
- Season with freshly ground black pepper to taste and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
3g
Fat
46g
Carbs
20g
