Enjoy a flavorful Italian meal featuring grilled chicken seasoned with fresh herbs, served alongside a rich and creamy spinach and pea risotto, perfect for the whole family.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 200g Arborio rice
• 1 liter chicken broth
• 150g fresh spinach, chopped
• 100g frozen peas
• 50g grated Parmesan cheese
• 2 tablespoons butter
• 1 small onion, finely chopped
• 500ml water

Method

1. In a bowl, combine olive oil, oregano, basil, minced garlic, salt, and pepper to create a marinade for the chicken.
2. Add the chicken breasts to the marinade and let them sit for at least 15 min.
3. While the chicken marinates, heat the chicken broth in a saucepan until simmering.
4. In a separate large pan, melt butter over medium heat, and sauté the chopped onion until translucent.
5. Add the Arborio rice to the pan and stir for 2 min until lightly toasted.
6. Begin adding the simmering chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
7. Continue this process for about 18 min until the rice is creamy and al dente.
8. Stir in the chopped spinach and frozen peas, and then mix in the grated Parmesan cheese, adjusting seasoning as necessary.
9. While the risotto is cooking, preheat a grill or grill pan over medium-high heat.
10. Grill the marinated chicken breasts for about 6-7 min on each side or until fully cooked and the juices run clear.
11. Serve the grilled chicken alongside the creamy spinach and pea risotto.

What to serve with it

• Steamed green beans
• Garlic bread
• Mixed green salad with olive oil and lemon dressing

Equipment (optional)

• Grill or grill pan
• Saucepan
• Large pan
• Ladle
• Spatula

Notes

• Feel free to add other vegetables to the risotto, such as zucchini or asparagus, based on family preferences.