Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Entrée 1: Grilled Lemon Herb Chicken
Entrée 2: Creamy Mushroom Risotto
Method
Entrée 1: Grilled Lemon Herb Chicken
- 1
Marinate the Chicken
In a large bowl, combine fresh lemon juice, olive oil, dried oregano, minced garlic, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes.
- 2
Preheat the Grill
Preheat your grill to medium-high heat.
- 3
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 4
Garnish and Serve
Remove from the grill and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Entrée 2: Creamy Mushroom Risotto
- 5
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat. Keep warm but do not boil.
- 6
Sauté the Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute.
- 7
- 8
Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 9
Add the Broth Gradually
Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Repeat this process until the rice is creamy and al dente (about 18-20 minutes).
- 10
Finish the Risotto
Stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat.
- 11
Serve
Serve the risotto warm, garnished with additional Parmesan cheese if desired.
