Heart-Healthy Creamy Chicken Risotto
Indulge in the comforting flavors of this **Heart-Healthy Creamy Chicken Risotto**, a lighter twist on the classic Italian favorite. Prepared with tender pieces of seasoned chicken, protein-packed Greek yogurt, and nutrient-rich baby spinach, this recipe delivers a creamy, decadent texture without the heavy cream. Arborio rice is simmered to perfection in flavorful low-sodium chicken broth and a splash of dry white wine, creating a dish that’s both wholesome and satisfying. Finished with freshly grated Parmesan and a sprinkle of parsley, this risotto strikes the perfect balance between indulgence and wellness. With just 15 minutes of prep and a total cook time of under an hour, it’s a weeknight dinner that proves heart-healthy eating can be delicious and effortless. Perfect for those looking for quick, nutritious, and delightfully creamy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 large onion
- 3 cloves garlic
- 1.5 cups arborio rice
- 4 cups low-sodium chicken broth
- 0.5 cup dry white wine
- 2 cups baby spinach
- 0.5 cup Parmesan cheese, grated
- 0.5 cup plain low-fat Greek yogurt
- 0.5 cup fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Cut the chicken breast into small, bite-sized pieces, season with a pinch of salt and pepper, and cook until golden brown and just cooked through, about 6-8 minutes. Remove from the pan and set aside.
In the same pan, heat the remaining tablespoon of olive oil. Dice the onion and mince the garlic, then add them to the pan. Sauté until the onion is translucent, about 3-4 minutes.
Add the arborio rice to the pan, stirring to coat it with the oil. Cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until it is fully absorbed by the rice.
Gradually begin adding the chicken broth, about 1/2 cup at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding more broth. Continue this process until all the broth is incorporated and the rice is creamy and tender, which should take about 20-25 minutes.
Reduce the heat to low and stir in the cooked chicken pieces.
Add the baby spinach, stirring until it is wilted, about 2 minutes.
Remove the pan from the heat and stir in the Parmesan cheese and Greek yogurt until well combined, achieving a creamy consistency.
Finely chop the fresh parsley and stir it into the risotto.
Season with the remaining salt and pepper, adjusting to taste.
Serve the risotto hot, garnished with additional parsley and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 19.6 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 832 mg | 64% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
