Grilled Pesto Chicken and Risotto

Grilled Pesto Chicken and Risotto


Chicken Breast (I typically make 6)

1 cup pesto

Salt and Pepper for the chicken

1 cup of shredded Fontanella cheese

4 cups Chicken Stock

¼ cup Olive Oil

4 tablespoons butter

2 cloves garlic (chopped)

1 ½ teaspoons salt

1 teaspoon black pepper

8 basil leaves coarsely chopped

½ cup white wine

1 small onion (chopped)

¾ cup carrots (sliced and cubed)

1/3 cup parmesan cheese


Place chicken breasts on a flat surface. Salt and pepper both sides. Using a spoon, put a small amount of pesto on each piece. Using a brush or your hand rub the pesto into the chicken. Flip the chicken and repeat. Put all chicken into a gallon size bag and place in the refrigerator for an hour or longer.

Meanwhile, in a medium sauce pan bring chicken stock to a simmer and keep covered. In a large pan at medium heat add your olive oil and butter. When hot add the onions and carrots and allow to sweat down for 5 minutes. Add garlic and wait another 2 minutes. Now add risotto, salt and pepper. Using a spoon mix everything together and allow rice to toast for a few minutes turning occasionally. Pour in wine while turning with spoon. Once wine is evaporated start adding chicken stock one ladle at a time. It important to continue turning the risotto at this point until it is finished. As chicken stock is absorbed, add another ladle. You will use most of the stock before the rise is completely cooked. I like to check by taking a few pieces of rice and tasting them myself. During this time and since you are tasting, you may add salt or pepper as needed but be careful as the parmesan cheese will add saltiness to the rice also. Once the rice is cooked, add chopped basil and the parmesan cheese and mix well. Turn off heat, cover and set aside.

Place chicken on a hot grill. Grill for 4 to 6 minutes on each side. Make sure to grill your chicken to the proper temperature. During the final 2 minutes of grilling and using a long spoon add pesto to top of each piece. Sprinkle with shredded Fontanella cheese. Close grill cover and allow cheese to melt. Remove from grill.

To serve, cover plate with risotto and place a piece of chicken on top. I like to cut the chicken first and carefully place on risotto.

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