Simple Mushroom Risotto with Herb Crusted Chicken

One of the stereotypes of poor student life is eating nothing but instant ramen noodles. I’n not gonna lie I love ramen but I couldn’t live off of it endlessly. That being said I also don’t always want to put a whole bunch of effort into cooking. Enter risotto. Risotto sounds like a fancy dish but is actually very easy to make. This simple mushroom risotto is the perfect recipe to get you started.

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Mushroom Risotto with Herb Crusted Chicken Breast

Servings 2

Ingredients

Risotto

• 1/4 yellow onion
• 1/4 c mushrooms chopped
• 1 Tbsp butter
• 1 clove garlic minced
• 1/2 cup arborio rice
• 2½ cups chicken stock (or vegetable stock)
• 2 Tbsp parmesan cheese finely grated

Herb Crusted Chicken

• 1-2 chicken breast(s)
• salt and pepper
• 1 Tbsp mixed herbs / Italian seasoning
• 1 Tbsp vegetable oil

Instructions

Mushroom Risotto

• Add the stock to a pot over medium heat
• Heat a separate frying pan over medium heat
• Dice the onion and thinly slice the mushrooms then add to the heated pan with the butter.
• Cook until the onions begins to soften and the mushrooms begin to brown, then add in the minced garlic
• Add in the arborio rice and cook for 2-3 minutes to toast the rice
• Add in a ladle full of the hot stock to the rice, stirring until the stock is absorbed by the rice
• Repeat with more stock, making sure that the stock is fully absorbed by the rice before adding more.
• With the last of the stock add in the grated parmesan

Herb Crusted Chicken

• Heat the oven to 225°C/435°C
• Heat oil in a frying pan over medium heat
• Dry chicken breast with paper towel
• Season with salt and pepper
• Sprinkle a generous amount of mixed herbs over the chicken breast
• Add chicken pan to frying pan and cook until both sides are golden brown
• Place chicken on a tray and place in the oven
• Cook for 10-15 minutes or until internal temp is 74°C/165°F

Serve

• Serve risotto in a bowl with sliced chicken breast on top

Notes

The risotto serving is generous so I find that 1/2 a chicken breast is enough but if you prefer you can serve 1 chicken breast per person. 

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