Arugula And Mozzarella Arborio Risotto With Grilled Chicken Recipes

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ARUGULA AND MOZZARELLA ARBORIO (RISOTTO) WITH GRILLED CHICKEN



Arugula and Mozzarella Arborio (Risotto) With Grilled Chicken image

This recipe was adapted from the "Just Add Water" cookbook by Lauren Chattman. I love risotto but really don't like the clean up! This recipe is foolproof and tastes amazing. My husband and I have already started dreaming up new combinations for this quick and easy dinner. Enjoy!

Provided by EagleRocker

Categories     Chicken Breast

Time 47m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/4 teaspoon dried rosemary
1/2 teaspoon oregano
1/4 teaspoon lemon pepper
2 large boneless skinless chicken breasts
3 quarts water
1 1/2 cups arborio rice, also known as risotto
1 teaspoon salt
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 tablespoon unsalted butter
2 cups baby arugula
1 cup mushroom, sliced
1 tablespoon olive oil
black pepper

Steps:

  • Combine all ingredients for the the marinade in a bowl. Add chicken. Pierce with fork and thoroughly cover the chicken. Cover and set aside for at least 30 minutes.
  • Bring the water to a boil in a large sauce pan. Add the rice and salt. Bring back to boil and continue to boil, stirring occasionally, until the rice in tender, 15-17 minutes.
  • In a small frying pan, heat up olive oil. Saute mushrooms until tender and set aside.
  • Grill the chicken.
  • Drain the rice in a colander and put back into the hot pot. Stir in the cheeses, butter, arugula, and mushrooms.
  • Slice the chicken breasts diagonally in half to make four pieces.
  • Immediately divide the risotto among four plates and place the chicken on top of the risotto.
  • Add black pepper to taste.

Nutrition Facts : Calories 626, Fat 29.1, SaturatedFat 9.2, Cholesterol 69.5, Sodium 1491.6, Carbohydrate 61.3, Fiber 2.5, Sugar 0.8, Protein 28

ARUGULA RISOTTO



Arugula Risotto image

A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.

Provided by thespoonful

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 9

6 cups loosely packed arugula, or more to taste
3 tablespoons olive oil
2 cups Arborio rice
½ cup finely chopped yellow onion
½ cup white wine
6 cups vegetable broth
¼ cup grated Parmesan cheese
2 tablespoons butter
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Finely chop arugula and set aside.
  • Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
  • Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
  • Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g

LEMON RISOTTO WITH GRILLED TIGER SHRIMP



Lemon Risotto With Grilled Tiger Shrimp image

This risotto can be paired with the grilled shrimp or any other seafood or fish. It is also great by itself or as a side dish with grilled lamb or chicken. The recipe can be halved. From Food and Drink.

Provided by Leslie

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

6 cups chicken stock
1/4 cup olive oil
2 tablespoons butter
2 shallots, finely chopped
1 1/2 cups risotto rice (vialone, arborio or carnaroli)
1/2 cup vermouth or 1/2 cup dry white wine
12 large tiger shrimp, in the shell split down the centre
salt & freshly ground black pepper
2/3 cup shredded fresh basil leaf
1/4 cup chopped fresh chives
2 lemons, juice and zest of

Steps:

  • Pour the stock into a saucepan and place over medium heat, bring to a boil then reduce to a simmer.
  • In another saucepan, heat half the oil and all the butter. Add the shallots and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
  • Add a ladleful of hot stock, keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
  • After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente. Preheat the broiler and place the shrimp on a baking sheet, shell-side down. Season them with salt and pepper, then drizzle over the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
  • Stir the herbs, zest and juice (you should have about 2/3 cup (150 mL) into the rice. Season with salt and pepper, then divide the risotto between 6 plates and top with the cooked shrimp.

Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 4.5, Cholesterol 35, Sodium 457.6, Carbohydrate 24.4, Fiber 0.2, Sugar 4.2, Protein 9.5

SARASOTA'S SHRIMP AND SCALLOPS WITH CREAMY RISOTTO



Sarasota's Shrimp and Scallops With Creamy Risotto image

I love risotto, but honestly, I don't make it that often, but this is really good. At the end I simply stir in some seared scallops, shrimp and some greens for a great flavor. This is not my recipe well, not for the most part. But I got the idea from a small New England restaurant and this is my version and. And I admit, it is pretty basic, but it is always great!

Provided by SarasotaCook

Categories     Rice

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 16

1 cup arborio rice
1 small onion, fine chopped
1/2 cup fennel, thin sliced
1/2 cup white wine
5 cups chicken stock (you may only use 4 1/2, but I always have just a little extra)
1/4 cup cream
3 cups kale, stems removed and chopped fine
1/4 cup fresh parsley, chopped fine
2 tablespoons olive oil
2 tablespoons butter
15 large shrimp (peeled, tails removed)
15 sea scallops
2 tablespoons butter
salt
pepper
1/2 cup parmesan cheese

Steps:

  • Seafood -- Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
  • Risotto --
  • Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
  • Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
  • Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
  • Seafood -- First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
  • Finish -- If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.

Nutrition Facts : Calories 677.4, Fat 31.4, SaturatedFat 14.5, Cholesterol 125.9, Sodium 875.6, Carbohydrate 61, Fiber 3.1, Sugar 5.9, Protein 31.9

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