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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.