By Sophie Conniff
Prepare the chicken by marinating it in the juice of 1 lemon, 1 tablespoon of olive oil, salt, and pepper. Set aside for at least 15 minutes.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Add mushrooms and cook until they are browned and soft. Remove mushrooms from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add minced garlic and cook until fragrant (about 1 minute).
Add Arborio rice to the pan and cook for about 2 minutes, stirring constantly to coat the rice in the oil and garlic.
Begin adding chicken stock, 1 cup at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
Stir in the cooked mushrooms and 0.5 cup of grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
While the risotto is cooking, heat a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked.
Let the chicken rest for a few minutes, then slice it thinly.
Serve the risotto topped with slices of grilled lemon chicken and an extra sprinkle of Parmesan cheese, if desired.
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This Italian Main Course Chicken Rice recipe is ready in 45 minutes and features Arborio rice, Mushrooms, Chicken breast and other delicious ingredients. Contains 620 calories total.
Prepare the chicken by marinating it in the juice of 1 lemon, 1 tablespoon of olive oil, salt, and pepper. Set aside for at least 15 minutes.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Add mushrooms and cook until they are browned and soft. Remove mushrooms from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add minced garlic and cook until fragrant (about 1 minute).
Add Arborio rice to the pan and cook for about 2 minutes, stirring constantly to coat the rice in the oil and garlic.
Begin adding chicken stock, 1 cup at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
Stir in the cooked mushrooms and 0.5 cup of grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
While the risotto is cooking, heat a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked.
Let the chicken rest for a few minutes, then slice it thinly.
Serve the risotto topped with slices of grilled lemon chicken and an extra sprinkle of Parmesan cheese, if desired.
Calories per Serving: 620
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