Arugula And Mozzarella Arborio (risotto) With Grilled Chicken

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.