Grilled Chicken & Vegetables w/Spicy Risotto
Makes 4 servings.
3 Tablespoons olive oil
2 cloves garlic, minced
1 small onion, minced
1-1/2 cups aborio rice
5 cups hot gf chicken broth
1 Tablespoon tomato paste
5 sun-dried tomato halves in oil, cut into strips
3 Tablespoons black olives, chopped
1/2 roasted red pepper, peeled, seeded and cut into strips
1/2 teaspoon hot red pepper flakes
6 ounces fresh mozzarella cheese, grated, or diced
1/2 cup fresh parsley, chopped
Kosher salt and freshly ground pepper to taste
2 Tablespoons parmigiano-reggiano cheese, grated
1/4 cup olive oil
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons gf dijon mustard
1 pound chicken breast, skinless & boneless
1/4 pound asparagus, cut into 1" pieces
1/2 red bell pepper, cut into 1" strips
1/2 yellow bell pepper, cut into 1" strips
1/2 red onion, thinly sliced
1 teaspoon fresh rosemary, chopped
1/4 cup oil packed, sun-dried tomatoes, coarsely chopped
1/4 cup gf proscuitto
Add chicken broth to a saucepan and retain on low heat to keep broth hot.
In a large, heavy saucepan heat oil over medium heat. Add onions and garlic; cooking until soft, but not brown. If onions look like they are cooking too quickly, reduce heat.
Add rice; stir and cook for 2-3 minutes, until grains of rice turn opaque. Add 1/2 cup hot broth to rice mixture and cook, stirring until broth is absorbed. Continue to cook; adding broth 1/2 cup at a time. Scrape sides and bottom of pan to prevent sticking.
When each addition of broth is absorbed, add another 1/2 cup. When 2/3 of the broth has been absorbed, stir in tomato paste and more broth.
When that has been absorbed, add sun-dried tomatoes, olives, red pepper and red pepper flakes. Continue stirring and adding broth until rice is creamy and texture is slightly chewy. Turn off heat; add mozzarella and parsley. Season with salt and pepper to taste. Add parmesan cheese, stir to blend.
Prepare grilled chicken & vegetables:
In a bowl, mix together 1-1/2 tablespoons oil, lemon juice, mustard and 1/4 teaspoon salt and pepper. Add chicken breasts and turn to coat. Cover and marinate at room temperature for 1 hour.
Cook asparagus in a large skillet of boiling water for 2 minutes. Drain and rinse with cold water, set aside.
Grill chicken on lightly oiled grill rack for 4 minutes per side, or until cooked through. Cool.
Heat 1 tablespoon oil in a large skillet and saute the bell peppers and onion, about 2 minutes.
Cut chicken into bite-size slices. Place chicken in a large bowl and toss with fresh rosemary. Stir in pepper and onion mixture, asparagus and sun-dried tomatoes. Add proscuitto and toss well. Season with salt and pepper. Serve chicken over risotto.