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Grilled chicken breast and farro risotto with shaved cheese and pesto sauce on a white plate with a blue and white striped napkin.

Grilled Chicken & Farro Risotto

roasted mushrooms, pesto, Parmesan

STARS

Marinate chicken breast with lemon, parsley, and garlic before roasting. Serve it on top of toasted farro cooked risotto-style with roasted crimini mushrooms, slowly cooked with white wine, chicken stock, and fresh herbs.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Mushroom Farrotto

  • 1 pound cremini mushrooms, quartered
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 cup white wine
  • 2 cups chicken broth
  • 3 cups cooked farro
  • ½ cup grated parmesan cheese, plus more for garnish
  • 1 cup green peas
  • ½ cup fresh parsley, chopped

Arugula Pesto

  • 2 cups baby arugula
  • 1 garlic clove
  • ½ cup grated parmesan cheese
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • Salt and pepper to taste
Directions
1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. 
5
Toss the mushrooms with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 10-12 minutes, until crisp. 
6
Melt the butter and remaining oil in a large skillet.
7
Sauté the onion, celery and garlic until soft, about 7-10 minutes. Add the wine, chicken broth, and roasted mushrooms and bring to boil. Add the cooked farro and simmer for 20 to 30 minutes. Stir in the cheese and season with salt and pepper.
8
Cool slightly, then fold in the peas and parsley.
9
Combine all of the pesto ingredients in a blender or food processor until smooth. Season to taste.
10
To serve, divide the risotto between plates, top with gremolata chicken and drizzle with arugula pesto. Sprinkle with cheese.

Grilled Chicken & Farro Risotto

roasted mushrooms, pesto, Parmesan

STARS

Marinate chicken breast with lemon, parsley, and garlic before roasting. Serve it on top of toasted farro cooked risotto-style with roasted crimini mushrooms, slowly cooked with white wine, chicken stock, and fresh herbs.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Mushroom Farrotto

  • 1 pound cremini mushrooms, quartered
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 cup white wine
  • 2 cups chicken broth
  • 3 cups cooked farro
  • ½ cup grated parmesan cheese, plus more for garnish
  • 1 cup green peas
  • ½ cup fresh parsley, chopped

Arugula Pesto

  • 2 cups baby arugula
  • 1 garlic clove
  • ½ cup grated parmesan cheese
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • Salt and pepper to taste

Directions

1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. 
5
Toss the mushrooms with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 10-12 minutes, until crisp. 
6
Melt the butter and remaining oil in a large skillet.
7
Sauté the onion, celery and garlic until soft, about 7-10 minutes. Add the wine, chicken broth, and roasted mushrooms and bring to boil. Add the cooked farro and simmer for 20 to 30 minutes. Stir in the cheese and season with salt and pepper.
8
Cool slightly, then fold in the peas and parsley.
9
Combine all of the pesto ingredients in a blender or food processor until smooth. Season to taste.
10
To serve, divide the risotto between plates, top with gremolata chicken and drizzle with arugula pesto. Sprinkle with cheese.