Chicken Risotto with Spinach and Sun-Dried Tomatoes recipe

 

 

 

 

 

 

 

Ingredients:

2 chicken breasts, diced

1 cup Arborio rice

4 cups chicken broth

1 cup fresh spinach, chopped

½ cup sun-dried tomatoes, chopped

1 small onion, chopped

2 cloves garlic, minced

½ cup Parmesan cheese, grated

2 tablespoons olive oil

Salt and pepper to taste

 

Directions:

In a large pan, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside.

In the same pan, sauté onion and garlic until fragrant, about 2 minutes.

Stir in Arborio rice and cook for 1-2 minutes, to lightly toast the rice.

Gradually add chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed.

Continue adding broth until the rice is tender and creamy (about 20-25 minutes).

Add cooked chicken, spinach, and sun-dried tomatoes to the rice. Stir until the spinach wilts.

Remove from heat and stir in Parmesan cheese. Season with salt and pepper.

Serve warm and enjoy!