Thanks to Angie for this recipe. It was amazing! Everyone here loved it! This was my first experience with Risotto ever. First experience making it and tasting it. Kevin actually liked the Risotto better than regular rice. The consistency is slightly different and it’s more dense and creamy. The meal went together perfectly. It was a little more work then set it and forget it, but well worth the effort. I served this with a simple side salad. It would have been nice to have had some dinner bread to go along with it. However, it was very filling.
1 cup Baby Arugula Leaves, chopped small
8 oz Fresh Mozzarella, cubed
1 (16 oz) package Risotto
4 tbsp Olive Oil
1 cup fresh diced tomatoes
¼ cup olive oil vinaigrette
1/2 tsp salt
1/8 tsp pepper
1 cup Italian bread crumbs
4 tbsp grated parmesan cheese
4 chicken breasts
4 tsp minced garlic
Prepare risotto following package instructions. (If instructions call for butter, use olive oil instead)
Combine tomatoes, arugula, cheese, salt, pepper and vinaigrette and set aside.
Preheat large sauté pan on medium 2-3 minutes. Add 3 tbsp oil to pan. Combine breadcrumbs and 2 tbsp parmesan cheese in a bowl. Coat both sides of chicken. Add chicken to pan, cover and cook until done.
Stir in garlic and 2 tbsp parmesan cheese into risotto and cover. Cook and stir 2-3 more minutes until rice is creamy and tender.
Add risotto to plate, top with chicken. Finish with tomato mixture on top.