Arugula And Mozzarella Arborio (Risotto) With Grill

Name: Arugula And Mozzarella Arborio (Risotto) With Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN MARINADE; 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; FOR THE RICE; 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

Servings: persons

FOR THE CHICKEN MARINADE
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
FOR THE RICE
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

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.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CHICKEN MARINADE, 1/4 cup olive oil, 1 teaspoon sea salt, 1/4 teaspoon red pepper flakes, and more.

Yes, Arugula And Mozzarella Arborio (Risotto) With Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula And Mozzarella Arborio (Risotto) With Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions