Grilled Chicken & Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the chicken breasts with salt and black pepper. Grill them over medium heat for about 6-7 minutes per side or until fully cooked. Let them rest for a few minutes before slicing.

2. 2

   Sauté the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent. Add the portabella and button mushrooms and sauté until they are tender.

3. 3

   Cook the Risotto

   Add the Arborio rice to the skillet and stir for about 1-2 minutes. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.

4. 4

   Finish the Risotto

   Once the rice is creamy and al dente, remove it from heat. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Fold in the grilled vegetables.

5. 5

   Serve

   Plate the risotto and top with sliced grilled chicken. Garnish with additional Parmesan cheese if desired.