Chicken and spinach risotto recipe
Creamy risotto, delicious fried chicken and fresh spinach. All flavored in a delicious broth, cream and cheese. This way you can make everything quite delicious, right?
Equipment
- frying pan
- Large pot 10.5 quartz
Ingredients
- 10 oz. fresh spinach washed
- 3 tablespoons oil
- 1 pound chicken breasts diced ½ x ½ inch cubes or 1 x 1 cm
- 1 onion chopped
- 1 clove garlic squeezed
- 2 cups risotto rice like Arborio rice
- ½ cup white wine Chardonnay, Sauvignon blanc, Pinot Grigio or Pinot Noir.
- 3 cups chicken broth warm
- 3 oz. Parmesan cheese grated
- ¼ cups cream
- 1 oz. pine nuts roasted
- ½ oz. basil
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Fry the spinach with adjoining water in a frying pan until it shrinks.10 oz. fresh spinach
- Remove the spinach from the pan and drain.
- Heat 1 tablespoon of oil in the pan and fry the chicken cubes until they are brown and done. Remove them from the pan and set them aside.3 tablespoons oil, 1 pound chicken breasts
- Take a large pan and add two tablespoons of oil and fry the onion for about three minutes until they are glassy.1 onion
- Then add the garlic and stir fry for 30 seconds.1 clove garlic
- Pour in the risotto and fry for 3 minutes until the white grain becomes a bit translucent.2 cups risotto rice
- Deglaze with the white wine and scrape the bottom of the pan (to get all brown bits).½ cup white wine
- Then add 2 cups (500 ml) of broth. Stir briefly. And make the broth come to a boil. Turn the heat to medium. Leave it, uncovered and stir only one or two times in between, until all the liquids have been absorbed.3 cups chicken broth
- Add another ½ cup (120 ml) to the risotto. Check the firmness of your rice. If you think it's done, stop adding stock. Otherwise, add another half cup (120 ml) of stock and let it absorb.
- Mix the spinach and the chicken through the risotto and heat everything well.
- Turn off the heat.
- Add the cream and the Parmesan cheese and stir.¼ cups cream, 3 oz. Parmesan cheese
- Taste and season with salt, pepper and basil.½ oz. basil, salt and pepper
- Top everything with pine nuts, stir again and serve immediately.1 oz. pine nuts
NOTES
1. - Risotto rice
There are different sorts of rice you can use for risotto, but most commonly outside Italy is Arborio rice. Make sure though that you use a variety that's suitable for risotto, otherwise you'll get dry rice instead of a creamy sort. By baking the rice before cooking it, it will turn from white to a bit glazy. That way each grain is coated with a film of fat.
2. - Chicken broth
Gives flavor to your risotto (and you want a tasty risotto). Although in many recipes it's said that the broth needs to be hot, in practice it's not necessary. You can add it cold, warm, or hot. It doesn't have any influence on flavor. Only on cooking time (which will be longer, because the stock will need time to heat up).
3. - Substitutions
- Spinach - You can use finely cut kale, escarole, or arugula instead of spinach.
- Cream - You could also use butter instead of cream (and it will even become creamier that way). Use 3 tablespoons of butter, unsalted, instead.
- Chicken - If you opt for a vegetarian solution substitute the chicken with 13 oz. (400 grams) sliced and fried mushroom.
- Parmesan - Instead of parmesan cheese you could also use Pecorino Romano cheese. If you want to add a more cheesy flavor use Gruyère or Cheddar.
- You can't store/reheat risotto leftovers. So eat it right away.
Nutrition
Calories: 825kcal | Carbohydrates: 88g | Protein: 43g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1183mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7258IU | Vitamin C: 37mg | Iron: 8mg
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