Spinach Chicken Risotto

This velvety chicken risotto blends juicy chicken, fresh spinach, and tangy sun-dried tomatoes for a home-cooked meal that feels like dining out. The gradual cooking method delivers a silky smooth texture that coats every morsel of flavorful chicken and colorful veggies.

I whipped up this risotto when some friends came over who thought making risotto at home was impossible. When they saw how doable it was and tasted the results, they couldn't wait to try it themselves. Now it's a regular when we have people over.

Ingredients

• Arborio rice: the key to getting that signature creamy texture while staying firm to the bite
• Chicken breast: turns this side dish into a complete dinner with its lean protein
• Chicken broth: the backbone of the taste – go for homemade if you can
• Sun-dried tomatoes: pack a punch of savory goodness and add beautiful red flecks
• Fresh spinach: brings color and nutrients – just toss it in at the final stage
• Parmesan cheese: grab a block and grate it yourself for the creamiest melt
• White wine: you can skip it, but it really adds something special to the final taste
• Olive oil: pick something tasty since you'll notice the flavor
• Salt and pepper: always tweak these to match what you like

Step-by-Step Instructions

Prepare Ingredients:

Cut chicken into small 1-inch chunks. Slice up the spinach and sun-dried tomatoes. Get your rice measured and broth standing by. Having everything ready makes the cooking go much smoother.

Sauté Chicken:

Warm olive oil in a sturdy pot over medium heat until it glistens, then toss in your chicken chunks. Cook them for 5-7 minutes until they're golden all over. Don't worry about cooking them through fully – they'll finish cooking with the rice.

Toast The Rice:

Put Arborio rice in with the chicken and keep stirring for 1-2 minutes. This step is super important – it helps the grains hold their shape while they soak up the liquid. The rice should look see-through at the edges but stay white in the middle.

Add Liquid Gradually:

Start pouring warm chicken broth into the pot, just half a cup at a time, and stir non-stop until the liquid vanishes before adding more. This takes some patience – about 20-25 minutes total – but it's what makes risotto so creamy. The rice should be tender but still have a tiny bit of bite.

Incorporate Vegetables:

When your rice feels just right, mix in your spinach and sun-dried tomatoes. The leftover heat will soften the spinach perfectly. Those sun-dried tomatoes will share their deep flavor throughout the mixture.

Finish With Cheese:

Take the pot off the heat and stir in your freshly grated Parmesan. Add salt and pepper as you taste until it's just right. Let everything sit for 2 minutes so the flavors can get to know each other before serving.

Pin it

Those sun-dried tomatoes are my go-to magic ingredient. I always keep some in my kitchen because they make everything taste better. My hubby can always tell when I've thrown them in and says they turn this simple risotto into something really special.

Getting That Dreamy Consistency

The trick to awesome risotto is nailing that just-right thickness. When done, your risotto should slowly spread on a plate but not be runny or stiff. Italian cooks call this "all'onda" – like a wave. If your risotto gets too thick after the cheese goes in, just splash in a bit more warm broth until it looks right. Keep in mind that risotto thickens as it sits, so don't wait around before eating it.

Pin it

Prep In Advance Tricks

While risotto tastes best fresh off the stove, you can get a headstart on dinner. Cook your chicken a day early and pop it in the fridge. Chop your veggies and measure everything out hours before you start cooking. When I'm having friends over, I often cook the risotto halfway, take a break, then finish it just before we eat. Just keep the partly-cooked risotto warm and have hot broth ready to loosen it up when you start cooking again.

Pairing Suggestions

This risotto stands on its own as a meal but goes great with a simple arugula salad with lemony dressing to balance the richness. For drinks, try a light Pinot Grigio or subtle Chardonnay that won't fight with the delicate flavors. In winter, serve smaller amounts as a fancy starter before a simple roast. You can use this versatile dish for both weeknight family meals and dinner parties.

Nutritional Benefits

This well-rounded meal packs nutrients from several food groups. The chicken gives you lean protein that helps maintain muscles, while the Arborio rice provides complex carbs for lasting energy. The spinach adds iron, folate, and antioxidants, and those sun-dried tomatoes contain lycopene that might help your heart. The Parmesan brings calcium and more protein, making this truly a complete meal. If you watch your salt intake, grab low-sodium broth and go easy on the added salt.

Frequently Asked Questions

→ What other rice can replace Arborio?

Arborio rice works best for the creaminess, but you could switch it with other short-grain varieties. The texture might not be as smooth.

→ Can I swap the chicken for something else?

Sure! Tofu, shrimp, or turkey are great alternatives. Just adjust their cooking times to suit.

→ What can I use if I don’t want wine?

Replace the wine with extra chicken stock or a splash of apple cider vinegar for that slight tang.

→ How do I save any leftovers?

Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat with a little broth to revive the creaminess.

→ Are extra vegetables okay to add?

Definitely! Try tossing in mushrooms, peas, or asparagus as they blend well and add more flavor.