Risotto with Spinach White Mushrooms and Chicken
Creamy, comforting, and packed with wholesome ingredients, this Risotto with Spinach, White Mushrooms, and Chicken is a dish that strikes the perfect balance between elegance and heartiness. Featuring Arborio rice simmered to velvety perfection in a rich chicken broth with a hint of dry white wine, this Italian-inspired classic is elevated with tender chicken, earthy mushrooms, and the vibrant freshness of wilted spinach. Finished with grated Parmesan for a luxurious touch and a sprinkle of fresh parsley for brightness, this risotto is as satisfying as it is stunning. Perfect for an intimate dinner or a cozy family meal, this recipe is a must-try for lovers of flavorful, one-pot dishes.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 pieces Chicken breasts
- 8 ounces White mushrooms
- 3 cups Fresh spinach
- 5 cups Chicken broth
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese (grated)
- 1 small Yellow onion
- 3 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Heat the chicken broth in a saucepan over low heat and keep it warm while preparing the risotto.
Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then cook the chicken for 6-7 minutes per side until golden brown and cooked through. Transfer to a plate and let rest, then dice into bite-sized pieces.
In the same skillet, add 1 more tablespoon of olive oil and the butter. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.
Add the sliced white mushrooms to the skillet and cook for 5-6 minutes until golden and tender. Stir in the Arborio rice and toast for 1-2 minutes, ensuring all grains are coated in the oil and butter mixture.
Pour in the white wine and stir until it is mostly evaporated, about 1-2 minutes.
Begin adding the warm chicken broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and al dente.
When the risotto is nearly finished, stir in the fresh spinach and cook for 2-3 minutes until wilted.
Add the diced chicken back into the skillet, along with the grated Parmesan cheese. Stir well to combine and adjust seasoning with salt and pepper as needed.
Remove the skillet from the heat and let the risotto rest for 2 minutes. Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 8347 mg | 363% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 209.5 g | 419% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2279 mg | 175% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2338 mg | 50% | |
*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.
