Spinach Mushroom and Chicken Risotto for Rice Cooker
Elevate weeknight dinners with this effortlessly creamy Spinach Mushroom and Chicken Risotto made entirely in your rice cooker! Using Arborio rice for that signature velvety texture, this one-pot wonder combines tender chicken, earthy button mushrooms, and vibrant baby spinach in a savory blend of chicken broth, dry white wine, and Parmesan cheese. A quick sauté of aromatic onions, garlic, and mushrooms infuses the dish with rich depth, while the rice cooker takes care of the rest—making this recipe as simple as it is indulgent. Perfectly portioned for four servings and ready in under an hour, this fuss-free risotto is your go-to for comforting, crowd-pleasing meals. Serve it warm with fresh parsley and extra Parmesan for a restaurant-worthy finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 200g) Chicken breast
- 2 cups Baby spinach
- 1 cup Button mushrooms
- 1 cup Arborio rice
- 3 cups Chicken broth
- 1 small (finely chopped) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 0.5 cup (grated) Parmesan cheese
- 0.25 cup Dry white wine
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Cut the chicken breast into small bite-sized pieces and season with a pinch of salt and pepper.
Clean and slice the button mushrooms.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned but not fully cooked through. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and butter. Sauté the chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until softened, about 4-5 minutes. Remove from heat.
Rinse the Arborio rice under cold water until the water runs clear. Drain and add it to the rice cooker pot.
Add the sautéed chicken, mushrooms, onion, and garlic mixture into the rice cooker pot.
Pour in the chicken broth and dry white wine. Add the salt and black pepper. Stir well to combine.
Close the lid of the rice cooker and set it to the 'white rice' or 'risotto' setting, if available. Let the rice cooker work through its cycle, about 35-40 minutes.
Once the rice cooker finishes, open the lid and quickly add the baby spinach and grated Parmesan cheese to the hot risotto. Stir until the spinach wilts and the cheese melts into the mixture.
Taste and adjust seasoning with additional salt and pepper, if needed.
Let the risotto sit for 5 minutes with the lid closed to thicken slightly.
Serve warm, garnished with chopped fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.2 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1802 mg | 38% | |
*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.
