Risotto with Chicken and Spinach

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Servings: 4 Prep: 40 min Dairy Free Gluten Free Homestyle Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 large onion 1 pound cooked chicken 4 ½ cups chicken broth 6 tablespoons extra virgin olive oil 1 tablespoon minced garlic 2 teaspoons sea salt 1 ½ cups risotto rice ¾ cup white wine sea salt, to taste ground black pepper, to taste 9 ounces baby spinach

Instructions

1. Peel and mince onion. Shred chicken.

2. Heat the stock in a saucepan and reduce the heat to low to keep the stock hot.

3. Add the olive oil to a deep-sided skillet or sauté pan and set the heat to medium. Sauté the onion and garlic with sea salt until soft.

4. Add the rice and cook, stirring, for about 2 minutes.

5. Add white wine to the rice and stir. When the liquid has completely absorbed, begin adding the broth, one cup at a time. Do not stop stirring.

6. Repeat this process until you've used all (or most of) the broth and the rice is tender and creamy-looking, but still al dente—about 15–20 minutes total.

7. During cooking, check and adjust the heat, as needed, to maintain a steady simmer.

8. Add chicken to the risotto. Add sea salt and pepper to taste. Continue to cook until the ingredients are hot and well-combined.

9. Use your hands to shred spinach; add and continue cooking until the spinach is just wilted to bright green. Serve.