When it comes to midwinter days, sometimes you just want something cozy and comforting to the stomach. At our house this means a weekly rotation of quinoa salads, soups, and one pot meals (preferably served in shallow bowls.) It keeps our meal prep simple for weeknights and gets food on the table fast. Most people when they think of risotto think of fancy restaurants and long nights laboring over the stove. However, most risottos can be made in around 20 minutes. I love making a big pot and then using it as leftovers throughout the week. (We also find it’s a great way to use up produce in a refined, classy way.) Feel free to mix up the ingredients in the risotto. For this recipe, we focused on classic Italian flavors with greens and tomatoes.
Keep reading for the full recipe after the jump!
Chicken Risotto
4 servings
Ingredients:
- 2 C risotto
- 4-5 C vegetable stock (depending on risotto and cooking temperature)
- 1/2 C white wine (I used Pinot Grigio)
- 3 heaping C spinach
- 3 T dried mushrooms
- 3 garlic cloves, thinly sliced
- 2 tomatoes, deseeded and chopped
- 1 T sundried tomatoes
- 1 chicken breast
- 1/2 C grated parmesan cheese, additional for garnish
- fresh basil, for garnish
- salt and pepper, to taste
Directions:
Start the risotto by adding white wine to a dutch oven or large sauce pan. Warm wine to medium high heat. In another medium saucepan, add vegetable stock and warm over medium heat. In the dutch oven, add the risotto and stir until wine has been absorbed. Add stock one ladle at a time and stir until stock is absorbed. Add an additional ladle of stock and stir continually. Continue to repeat this process until risotto is al dente, approximately 15-18 minutes. Turn heat to low. Add cream and parmesan cheese.
Meanwhile, in a skillet add olive oil and garlic. Cook for 30 seconds. Add chicken and pan sear on both sides until cooked through. For faster cooking time, cut chicken breast in half creating thinner pieces. Once chicken is cooked through, place to the side. Add 1 T extra virgin olive oil to the skillet. Bring to heat. Place spinach, tomatoes, sundried tomatoes, and dried mushrooms in pan. Coat in warm garlic and cook until spinach is wilted. Chop chicken into bite sized pieces. Add vegetable mixture and chicken to risotto. Stir. Add parmesan cheese and bring to temperature. Season risotto with salt and pepper to taste. Top with sprigs of fresh basil, parmesan cheese, and a drizzle of extra virgin olive oil. Enjoy this tasty weeknight dinner in under 30 minutes!