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.


    New South Wales, Australia
    12 people made this

    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

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. 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.

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