Easy Healthy Meals – Spinach and Chicken Risotto
Spinach and Chicken Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
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Ingredients
600 grams chicken breast fillet.
2 medium brown onions, finely diced.
4 cloves of garlic, crushed or thinly sliced.
1 tablespoon dried thyme.
1 bunch english spinach, washed, stalks removed and thinly sliced.
2 cups of arborio rice.
1 cup white wine.
1.75 litres of chicken stock. Why not try our easy to make chicken stock recipe?
2 tablespoons olive oil.
30 grams butter.
1/4 cup grated parmesan.
Extra parmesan to serve.
Method
Heat oil over medium heat in a heavy based pan.
Thinly slice chicken breasts. Using your knife, work it through the chicken to turn the slices into a coarse mince.
Add the onion to the pan, cook for 4-5 minutes or until soft.
Add garlic, cook for a further minutes.
Add the chicken and cook until done, 4-5 minutes.
Remove from pan and set aside.
Add butter to the pan and melt over low heat.
Add the arborio and cook until rice becomes translucent.
Increase heat to medium high.
Add the thyme, wine and 1 litre of the chicken stock and bring to the boil. Reduce to a simmer and cook covered for 10 minutes.
Remove lid and stir thoroughly. Cook for a further 5 minutes, adding little amounts of stock if the arborio appears to be drying out.
Add the spinach and reserved chicken mix and cook for a further 5 minutes.
Add as little stock as needed to keep the risotto moist. Rice is done when it offers only slight resistance to your teeth when you chew it.
Remove from heat and stir in 1/4 cup of parmesan.
Serving
Mound into bowls, top with extra parmesan and serve with good crusty home made garlic bread.
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