Truffle Chicken Pistou Recipe
Grilled chicken breast, roasted garlic risotto, pan-charred Brussels sprouts, truffle parmesan pistou.
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Ingredients
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Chicken
Roasted Garlic Risotto
Pan-Charred Brussels Sprouts
Truffle Parmesan Pistou
Method
Chicken
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.
Roasted Garlic Risotto
- 3
- 4
Cook the Arborio Rice
Add the Arborio rice to the saucepan, stirring continuously for about 2 minutes until the rice is slightly translucent.
- 5
Add Wine and Broth
Pour in the white wine and stir until it is absorbed. Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and cooked, about 18-20 minutes.
- 6
Finish with Parmesan
Stir in the grated Parmesan cheese, salt, and black pepper. Mix well and remove from heat.
Pan-Charred Brussels Sprouts
- 7
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and halve them. Toss with olive oil, salt, and black pepper.
- 8
Char the Brussels Sprouts
Heat a skillet over medium-high heat. Add Brussels sprouts cut-side down and cook for about 5-7 minutes until charred. Flip and cook for another 3-5 minutes until tender.
Truffle Parmesan Pistou
- 9
Blend the Pistou
In a food processor, combine fresh basil leaves, Parmesan cheese, truffle oil, minced garlic, and salt. Blend until smooth and well-combined.