Chicken Risotto with Mushrooms and Spinach
Creamy risotto, juicy chicken thighs, silky spinach, and earthy mushrooms come together in this comforting Mediterranean dinner. This chicken risotto delivers cozy, restaurant-quality flavor in just 45 minutes—perfect for a cozy weeknight dinner.
Servings: 6
Ingredients
- 6 cups chicken stock
- 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch wide pieces
- 3/4 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- 8 ounces cremini or wild mushrooms, sliced
- 2 medium garlic cloves, finely chopped
- 2 teaspoons finely chopped mixed fresh rosemary, sage, and/or thyme
- 1 1/2 cups arborio rice
- ½ cup dry white wine or dry vermouth
- 2 cups baby spinach
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped parsley (optional)
Instructions
- Heat the stock. Put the stock in a medium saucepan and set over medium high heat. When it comes to a simmer, cover and keep warm over low heat.
- Sear the chicken. Season the chicken with 3/4 teaspoon of salt and 1/2 teaspoon pepper. Heat 2 tablespoons of the oil in a Dutch oven or soup pot over medium high heat. Add the chicken, reduce heat to medium, and cook without stirring until deeply browned on one side, 6 minutes. Flip with tongs and cook on the second side until no longer pink in the center, 3 to 5 minutes more. Transfer to a bowl, cover, and set aside in a warm place. (You may need to cook the chicken in batches.)
- Sauté the mushrooms. Put the remaining tablespoon of oil to the pot. Add the onion and mushrooms and sauté over medium heat, stirring frequently, until the mushrooms give off their liquid and start to brown, 5 minutes. Add the garlic and herbs and sauté until fragrant, 45 seconds.
- Toast the rice. Add the rice and cook, stirring frequently, until it begins to turn opaque white, 2 to 3 minutes.
- Deglaze the pan. Add the wine and cook, stirring constantly, until liquid is absorbed, about 1 minute.
- Slowly incorporate the stock. Add 3/4 cup of the stock and simmer, stirring occasionally, until the it has been absorbed. Continue the process of adding 3/4 cup stock and stirring frequently until all the stock is used and the rice is tender but with a hint of chew. To test for doneness, bite into a grain of rice—it is done when there is a tiny opaque white core (the diameter of a pin in the center), 15 to 20 minutes. You may not need all of the stock.
- Finish and serve. Stir in the spinach and the cheese. Taste and season with salt and pepper. Divide the risotto among pasta bowls and top with the chicken. Garnish with the parsley and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Arborio rice used in this recipe.
- No Fresh Herbs? Rather than buying individual sachets of fresh rosemary, sage, and/or thyme, you can substitute 1 1/4 teaspoons Italian seasoning.
- How to Store Chicken Risotto: The cooled leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove in a saute pan over medium heat, adding a little stock or water to loosen the rice, until the chicken is heated through and the rice is bubbly, 8 minutes.
Nutrition
Calories: 435.4kcal | Carbohydrates: 46.8g | Protein: 27g | Fat: 14g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 7.5g | Trans Fat: 0.01g | Cholesterol: 77.5mg | Sodium: 575.5mg | Potassium: 704.2mg | Fiber: 2.2g | Sugar: 1.8g | Vitamin A: 1135.5IU | Vitamin C: 5.8mg | Calcium: 142.3mg | Iron: 3.9mg
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