Spinach Chicken Risotto (Print Version)

# Ingredients:

→ Main Things You Need

01 - 1 cup cooked spinach, chopped
02 - 1/2 cup sundried tomatoes, diced
03 - 2 tablespoons olive oil
04 - 1 cup rice meant for risotto (like Arborio)
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup dry white wine
07 - 1 pound cooked chicken, diced
08 - 4 cups chicken stock
09 - A pinch each of salt and black pepper

# Instructions:

01 - Warm olive oil in a large skillet on medium. Toss in the diced chicken and stir until it gets golden—roughly 5-7 minutes.
02 - Throw the rice in and keep stirring for a minute or two to coat it in the oil.
03 - Bit by bit, pour in the stock, half a cup at a time. Make sure to stir a lot and wait till the rice soaks it up before adding more.
04 - After around 20-25 minutes, when the rice is soft, toss in the spinach and sundried tomatoes. Let them cook till the spinach looks soft.
05 - Mix in the Parmesan cheese at the end. Sprinkle on some salt and pepper to make it just how you like.

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