Chicken Risotto with Spinach and Sun-Dried Tomatoes

 

 

 

 

 

 

 

Ingredients:

1 lb chicken breast, diced
1 cup Arborio rice
4 cups chicken broth
1 cup spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 small onion, chopped
2 cloves garlic, minced
1/4 cup Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste

Directions:

Heat olive oil in a large pan over medium heat. Add diced chicken and cook until browned and cooked through. Remove and set aside.
In the same pan, sauté onion and garlic until soft.
Add Arborio rice and cook for 2-3 minutes, stirring constantly.
Gradually add chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
When rice is tender and creamy, stir in spinach, sun-dried tomatoes, and cooked chicken.
Finish with Parmesan cheese, salt, and pepper.
Serve warm.