Cookin' from the Doghouse: Grilled Chicken & Risotto

May 02, 2019 1 min read


We here at the Ashland Fly Shop get it that sometimes you need to win back your loved ones after a few long weekends on the river.  Keith's technique is whipping up some good food, and he is ready to show you how. Full ingredient list and supplemental instructions below. *This is a pilot episode, so we'd love to hear your feedback! Want more episodes? Speak up!*


Chicken breasts -2
Aborio rice -I cup
Parmesan cheese, shredded -1/2 cup
Chicken broth or Better than Bouillon 4-5 cups 
Salad greens
Carrot  -1
Cucumber - 1
Shallot  -1
Garlic cloves -2
Dijon mustard 1/4 cup
Balsamic vinegar 1/4 cup
Butter 4 Tbsp
Olive oil/or Grapeseed oil 1/4 cup
Salt & Pepper
You can do this! Here is the fastest way, about 45 minutes.
Start by making the marinade, and getting chicken into it. Then go start the grill. While the grill is warming up, start your chicken broth heating on stove. Once grill is nice and hot, put the chicken on. While chicken cooks, chop shallot and garlic. Go flip the chicken. Next, saute the shallot, garlic, and rice. Remove from heat for a minute while you go finish up with the chicken. Get back to the risotto, start adding broth and cooking down. While you are making risotto, put together salad. Don't lose your mind over it--you can stir and walk away for a few moments while you make salad, stir some more, finish salad. 
Put finishing touches on all of it, and serve! 


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