Grilled Chicken / Shiitake Mushrooms / Sun-dried Tomatoes / Spinach Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the chicken breasts with salt, black pepper, and olive oil. Grill over medium heat for about 6-7 minutes on each side until cooked through. Set aside.

2. 2

   Sauté the Vegetables

   In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent. Add the sliced shiitake mushrooms and cook until soft.

3. 3

   Cook the Risotto

   Add the Arborio rice to the pan and stir for 1-2 minutes. Gradually add the chicken broth, one ladle at a time, stirring frequently. Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Add Spinach and Tomatoes

   Once the rice is cooked, stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach wilts.

5. 5

   Finish the Risotto

   Remove the pan from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt, black pepper, and fresh basil.

6. 6

   Serve

   Slice the grilled chicken and serve it on top of the risotto. Garnish with additional basil if desired.