Tuesday, 22 July 2014

Grilled chicken with Mediterranean risotto


For the chicken

1 chicken fillet from the leg
Lemon juice from half lemon
4 table spoons of olive oil
One pinch of mustard powder
2 table spoons of mustard (regular or spicy)
Salt and pepper

For the risotto

6 table spoons rice for risotto
300-400gr. pleurotus mushrooms
1 medium red onion
1 tomato
6 table spoons of olive oil
A handful of spearmint
2 liter vegetable broth
Feta cheese
Salt and pepper

Put all the ingredients from the first list in a closed utensil and marinate the chicken fillet in it for few hours.
We can roast the chicken in the oven or grill it in a grill pan.
In a non-sticking frying pan we put 6 table spoons of olive oil and sauté the mushrooms until soft, then we add the onion chopped in small pieces, the juice from the tomato and the fine chopped spearmint.
When all the ingredients are half cooked put in the rice and stir it for few times, add a ladle of vegetable broth in the pan and let the rice to absorb it, do the last move again and again until the rice is cooked.
Add salt, pepper and feta cheese in small pieces on top.


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