Grilled Chicken Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season chicken breasts with salt and black pepper. In a grill pan over medium heat, add olive oil and grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest before slicing.

2. 2

   Cook the Aromatics

   In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add Arborio rice to the saucepan and toast for 1-2 minutes, stirring frequently until the rice is slightly translucent.

4. 4

   Add Broth Gradually

   Pour in 1 cup of chicken broth, stirring continuously until the liquid is absorbed. Repeat this process, adding broth one cup at a time, until the rice is al dente and creamy, about 18-20 minutes.

5. 5

   Incorporate Vegetables

   After the rice is cooked, stir in the chopped artichoke hearts, cauliflower, green peas, sun-dried tomatoes, and fresh rosemary. Cook for an additional 5 minutes until the vegetables are heated through.

6. 6

   Finish and Serve

   Remove from heat and stir in grated Parmesan cheese. Slice the grilled chicken and serve on top of the risotto. Garnish with additional rosemary if desired.