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–+ servings
Chicken Risotto

Delicious Chicken Risotto with Spinach and Sun-Dried Tomatoes

This Chicken Risotto brings comfort and warmth, featuring creamy Arborio rice with spinach and sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1.5 cups Arborio Rice Avoid substitutions for best results.
  • 1 cup Dry White Wine Can substitute with chicken stock if desired.
  • 2 tablespoons Butter
  • ½ cup Parmesan Cheese Use freshly grated for the best flavor.
  • 4 oz Fresh Spinach Can substitute with other leafy greens.
  • 5 cloves Garlic Fresh minced garlic is recommended.
For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs Can use leftover or rotisserie chicken.
  • 2 tablespoons Olive Oil Used for cooking chicken and vegetables.
  • 1 tsp Smoked Paprika
  • ½ tsp Chili Powder
  • 1 tsp Italian Seasoning
  • ½ tsp Garlic Powder
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Salt
For Garnish
  • Fresh Parsley For garnish, optional.

Equipment

  • Heavy-Bottomed Pan
  • saucepan
  • Skillet

Method
 

Cooking Instructions
  1. Heat the chicken stock in a separate saucepan over low heat. Keep it warm throughout the cooking process.
  2. Sauté the drained and chopped sun-dried tomatoes along with minced garlic for 1-2 minutes over medium heat.
  3. Stir in the Arborio rice and toast it slightly for about 1 minute.
  4. Add the dry white wine, stirring until it’s mostly absorbed by the rice.
  5. Start incorporating the warm chicken stock, about ½ cup at a time, stirring occasionally. This takes about 18-20 minutes.
  6. Once the final ladle of stock is nearly absorbed, stir in the butter and Parmesan cheese until melted and creamy.
  7. Gently fold in the fresh spinach until it wilts. Season with salt and pepper to taste.
  8. Season the chicken thighs with smoked paprika, chili powder, Italian seasoning, garlic powder, cayenne, and salt.
  9. In a separate skillet, heat olive oil over medium-high heat. Sear the chicken for about 5 minutes on each side, until cooked through.
  10. Slice the cooked chicken and serve it on top of the creamy risotto, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 30IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

Use fresh ingredients like spinach and garlic to enhance flavor. Optional to drizzle with olive oil before serving.

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