Mushroom-Spinach Risotto with Chicken

So in this ridiculous Texas heat, I decided to stand over a stove for 30 minutes, stirring risotto, and well, I don’t regret it all. Especially since my boyfriend was really the one doing the actual stirring.

I know most risotto recipes have wine as an ingredient, but I NEVER have wine in my house, so I just substitute chicken stock for it, but if you DO have a spare ½ cup wine around, go ahead and use it in lieu of that first ½ cup of chicken stock.

I decided on chicken, mushroom, and spinach because I happened to have it on hand, so all I really needed was MORE chicken stock and Arborio rice. But let’s say you had to buy everything, it would probably set you back about $10.

In this particular recipe, I made quite a bit on purpose, so I could turn the next-day leftovers into risotto cakes. But if you’re not looking into doing that, then just halve the ingredients.

Ingredients for 2 plus leftovers:

  • 1 chicken breast, butterflied
  • ½ pound mushrooms, sliced
  • 1 10-ounce package chopped frozen spinach, thawed
  • 6 ¼ cups (maybe more) chicken stock
  • ½ cup white onion, chopped
  • 1 ½ cup arborio rice
  • ¼ to ½ cup parmesan cheese, grated
  • Salt and pepper
  • Vegetable oil

In a medium saucepan, add all of the chicken stock and bring to a simmer and leave it as such for the whole cooking process.

In a large pot or wok with a lid, heat a bit of vegetable oil on medium-high heat. Throw the mushrooms in and cook for 5 to 7 minutes, then transfer to a bowl or plate.

Season the chicken with salt and pepper on both sides and add to the pot or wok. Cook for 2 minutes on each side, then add ¼ cup of chicken stock, cover, and cook for another 4 minutes. Then transfer to the same bowl as the mushrooms and cover with foil.

Pour off any remaining chicken stock and add a bit more vegetable oil. Add the onions and cook for about 5 minutes, then add the rice and cook for another few minutes, stirring constantly.

Then start adding the chicken stock 1/2 cup at a time, adding more when all the stock has been absorbed. This may take about 25 minutes. Remember to stir frequently.

Slice the chicken into strips and have the thawed spinach ready to toss into the risotto.

When the rice is thoroughly cooked, add the spinach, chicken, mushrooms, cheese, and pepper. Extra salt may not be necessary since the stock and cheese will already be salty.

Combine everything together and enjoy.

Published in: on August 4, 2010 at 7:27 am  Leave a Comment  
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