Chicken Risotto with Spinach and Sun-Dried Tomatoes.
Chicken Risotto with Spinach and Sun-Dried Tomatoes is a creamy, comforting dish bursting with rich flavors and vibrant colors. This Italian-inspired recipe combines tender chicken, fresh spinach, and tangy sun-dried tomatoes with creamy Arborio rice, creating a delightful balance of textures and tastes. Perfect for a cozy dinner, this risotto is satisfying yet elegant, making it suitable for both family meals and special occasions.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1 lb (450g) boneless, skinless chicken breasts, diced
1 1/2 cups Arborio rice
4 cups (1 liter) chicken broth, kept warm
1 cup dry white wine (optional, can substitute with more broth)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped (oil-packed, drained)
2 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions:
Prepare the Chicken:
Season the diced chicken with salt and pepper. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Sauté the Aromatics:
In the same pan, add the remaining olive oil and butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
Toast the Rice:
Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
Deglaze with Wine:
Pour in the white wine (if using) and stir continuously until the wine is mostly absorbed.
Add the Broth:
Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes until the rice is creamy and cooked to al dente texture.
Incorporate Chicken and Vegetables:
Stir in the cooked chicken, sun-dried tomatoes, and chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
Finish with Cheese:
Remove the pan from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
Serve:
Garnish with fresh basil or parsley if desired. Serve hot and enjoy the creamy, flavorful goodness of your Chicken Risotto with Spinach and Sun-Dried Tomatoes.
Tips:
For extra creaminess, add a splash of cream or a knob of butter when stirring in the Parmesan.
If you prefer a vegetarian version, omit the chicken and use vegetable broth.
This risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to maintain the creamy texture.
Nutrition Facts (per serving, based on 4 servings):
Calories: 520 kcal
Protein: 35g
Carbohydrates: 45g
Dietary Fiber: 3g
Sugars: 4g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 680mg