Still wondering what to serve your sweetie for dinner tomorrow night? Well how about a delicious, balanced meal complete with chicken, risotto, and greens? The risotto is cooked in red wine giving it a delightful, deep-purple color and rich, layered flavor.
The chicken is flash-marinated in a balsamic-Worcestershire mixture before being seared on a grill pan. The entire dish is topped with shredded spinach and arugula making for a meal that is indulgent, yet healthy. To check out the recipe, read more.
From Rachael Ray Ingredients 1 tablespoon balsamic vinegar Directions Serves 4.
Red Wine Risotto with Grilled Chicken
1 tablespoon Worcestershire sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning
6 skinless, boneless chicken thighs (about 1½ pounds total)
1 ounce dried porcini mushrooms
4 cups chicken broth
1 medium onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice
2 cups Barolo (dry Italian) red wine (two-thirds of a bottle)
2 tablespoons finely chopped fresh rosemary (about 4 sprigs)
2 tablespoons cold unsalted butter, cut into small pieces
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
2 cups arugula, shredded
2 cups baby spinach, shredded
From Rachael Ray
1 tablespoon balsamic vinegar