Spinach and Chicken Risotto
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite size pieces
4 tablespoons butter
1 small sweet onion, chopped
2 cups arborio rice
1 cup dry white wine
1 1/2 teaspoons salt1 teaspoon pepper1 teaspoon granulated garlic
4 cups chicken broth
6 ounces baby spinach
1/2 cup grated parmesan cheese
Directions
In a large saute pan, over medium heat, heat olive oil. Add chicken to pan and cook for 5 minutes. Remove from pan and set aside.
Add butter to pan. Once butter is melted, add onions. Cook for 5 minutes.
Add rice to pan. Stir until rice is completely mixed with butter. Cook for 5 minutes or until rice is lightly toasted.
Add wine, salt, pepper, and garlic to rice. Reduce heat to medium low and cook, stirring frequently, until wine is completely absorbed into rice.
Add 1 cup of chicken broth to rice. Cook, stirring frequently, until broth is completely absorbed into rice. Repeat with the next two cups of broth. Add spinach to rice. Mix well. Add last cup of broth. Cook until broth is completely absorbed into rice.
Add chicken to rice. Mix well. Add parmesan cheese to rice. Mix well. Cook for 2 minutes. Serve immediately.
Nutrition FactsServings: 6Amount per serving Calories 507% Daily Value*Total Fat 15.3g 20%Saturated Fat 6.9g 34%Cholesterol 75mg 25%Sodium 1306mg 57%Total Carbohydrate 54.8g 20%Dietary Fiber 2.7g 10%Total Sugars 1.5g Protein 27.3g Vitamin D 5mcg 27%Calcium 135mg 10%Iron 3mg 15%Potassium 691mg 15%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.