Chicken and Spinach Risotto
55 minutes
A risotto is the simplest thing in the world to make and one of the most satisfying. This version has chicken for protein and spinach for colour.
6 people made this
Ingredients
Serves: 4
- 2 onions, finely chopped
- 1 1/2 cups (250g) arborio rice
- 4 cups chicken stock
- 2 chicken breasts, diced
- 1 clove garlic, minced
- 100g chopped spinach
- 50g sundried tomatoes, chopped
- salt and pepper to taste
- olive oil, for frying
- grated parmesan cheese, for serving
Directions
Preparation:10min ›
Cook:45min ›
Ready in:55min
- Lightly fry the onion in a bit of butter and olive oil until it is clear. Add the raw rice and stir until the rice is coated with oil.
- Start adding the chicken stock, a little at a time, and stir as it is absorbed by the rice. Meanwhile, saute the chicken in a little oilve oil in a separate pan until browned. Add salt and pepper to taste and the garlic.
- When the rice is just about done, add the chicken, the spinach and the sundried tomatoes to the rice. Cook, stirring, for a final two minutes. Finish it off with a teaspoon of butter and serve with parmesan cheese.
