For Grilled Chicken:
- 8 ounces boneless, skinless chicken breasts
- ¼ Cup Garlic Gold® Meyer Lemon Vinaigrette
- 2 Tablespoons Garlic Gold® Oil
- 1 Tablespoon Garlic Gold® Sea Salt Nuggets
For Risotto:
- 1 Cup arugula, rinsed well and cut into julienned pieces
- 1 bulb fennel, cut into ½ inch dice, stalks reserved and set aside
- 1 small onion, diced into ½ inch pieces
- 8 ounces fresh small peas (or frozen thawed)
- 4 Cups chicken broth
- 4 Cups water
- ¼ Cup Garlic Gold® Oil
- 1 ½ Cups Arborio rice
- 1 ounce freshly grated Parmesan cheese
- 2 Tablespoons Garlic Gold® Meyer Lemon Vinaigrette
- Sea Salt and freshly grated pepper to taste
For Garnish:
- 2 Tablespoons finely chopped fresh basil leaves
- 2 Tablespoons finely chopped fresh mint leaves
- 2 Tablespoons finely chopped fresh parsley leaves
- 1 teaspoon finely grated fresh lemon zest
- 1 Tablespoon Garlic Gold® Sea Salt Nuggets
At least 3 hours and up to one day prior to fixing dish, marinate the boneless, skinless chicken breasts in ¼ Cup Garlic Gold® Meyer Lemon Vinaigrette, covering all surfaces of chicken with the dressing. After marinating, drain in colander and pat chicken dry with paper towels. Set aside in refrigerator until ready to grill.
Combine garnish ingredients and set aside (these are optional, but add great taste + a nice finishing touch!). For the risotto, chop fennel stalks into small, ½ inch pieces. Bring water and broth to a boil in a large saucepan over high heat and add chopped fennel stalks. Reduce heat to low and simmer, covered, for 20 minutes.
While broth is simmering, heat a large grill on medium-high. Coat the grill with two Tablespoons of Garlic Gold® Oil. Grill marinated chicken breasts about 5-10 minutes a side, depending on thickness of the chicken, until completely cooked in the middle and slightly charred on the outside. Remove cooked chicken breasts from grill and set aside.
Strain broth through a strainer or colander and return liquid to large saucepan. Discard or compost boiled fennel stalks.
Heat two Tablespoons Garlic Gold® Oil in a large Dutch Oven over medium heat. Add diced onion and cut up pieces of the fennel bulb. Sauté, stirring occasionally, until fennel and onion are slightly charred and cooked thoroughly. Transfer vegetables to a plate and set aside.
In the same Dutch Oven (without rinsing), add the remaining two Tablespoons Garlic Gold® Oil and heat for several minutes on medium. Add the Arborio rice and sauté the rice, stirring frequently, for about 3-4 minutes until grains are slightly yellow in color and toasted. Add three cups of the hot broth mixture that was set aside earlier. Turn pan down to a simmer and cook, uncovered, stirring frequently, for 10-15 minutes until most of the liquid is absorbed.
Add additional broth in ½ Cup increments and cook, stirring constantly, about 3 minutes with each addition; do this four times or until rice is fully cooked, adding more water if necessary. Remove from heat and add peas; let sit for one minute, covered, to cook peas. Add sautéed fennel and onion to rice mixture.
Remove from heat, and gently fold in freshly grated Parmesan cheese, the Garlic Gold® Meyer Lemon Vinaigrette, plus sea salt and freshly ground pepper to taste. Serve immediately in a large bowl with risotto on the bottom, then add the arugula and top with the grilled Meyer Lemon Chicken breasts sliced on the diagonal. Top with fresh herb/lemon garnish and serve.
Serves 6
