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.
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.
