Chicken-Spinach Risotto

Creamy, vibrant risotto featuring tender chicken, fresh spinach, and rich Parmesan cheese, perfect for a hearty and satisfying dinner.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $5.60/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• classic
• comfort food
• roast
• savory

Ingredients

• 6 cup chicken broth
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1.5 cup Arborio rice
• 0.5 cup dry white wine
• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 5 ounce fresh spinach
• 0.5 cup Parmesan cheese (grated)
• 1 lemon (for wedges)
• 1 bunch asparagus (woody ends trimmed)

Instructions

1. Heat chicken broth in a saucepan over medium heat; keep warm.
2. In a large, deep skillet or Dutch oven, heat 1 tablespoon olive oil and butter over medium-high heat. Add chicken cubes, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
3. Add remaining 1 tablespoon olive oil to the skillet. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more until fragrant.
4. Add Arborio rice to the skillet and stir constantly for 2 minutes until translucent around the edges. Pour in dry white wine and cook, stirring, until completely absorbed, about 2 minutes.
5. Begin adding warm chicken broth, 1 cup at a time, stirring frequently until most of the liquid is absorbed before adding the next cup. Continue this process for about 20-25 minutes, until the rice is creamy and al dente. Stir in the remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper.
6. While risotto cooks, preheat oven to 400°F. Toss asparagus with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender-crisp.
7. Return cooked chicken to the risotto, along with spinach. Stir until spinach wilts, about 2-3 minutes. Remove from heat and stir in grated Parmesan cheese.
8. Serve immediately with roasted asparagus and lemon wedges.

Notes

Leftovers can be reheated gently on the stovetop with a splash of broth or water to restore creaminess. Do not overcook the risotto as it will become gummy.

Nutrition (per serving)

• Calories: 610
• Protein: 45.2 g
• Carbohydrates: 59.8 g
• Fat: 19.3 g
• Fiber: 5.4 g
• Sodium: 1450 mg
• Saturated Fat: 7.1 g
• Sugar: 3.7 g
• Cholesterol: 105 mg