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Risotto Wonderland
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Description
The version of risotto features spinach and white mushrooms. You really can add anything you like to the dish. Portobello mushrooms are great, and asparagus might be my favorite. Of course all these veggies are good for you, but I wanted to throw some spinach into my diet this week. I’m also going to throw in some chicken since my boyfriend thinks any dish without some kind of meat is weird. Yeah, he’s a real man’s man. Enjoy.
Ingredients
- 8 ounces, weight Chicken Breast, Lean
- 1 cup White Mushrooms, Sliced
- 2 cloves Garlic, Minced
- 2 Tablespoons Butter
- 2 cups Low Sodium Chicken Broth
- 1 cup Arborio Rice
- 2 cups Spinach
- 1 Tablespoon Parmesan Cheese
Preparation
Saute garlic in butter over medium low to medium heat.
Add cubed chicken pieces and cook for 2 minutes.
Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside.
In a deep saucepan, add rice and stir for 3 minutes. Plop in the sauteed garlic.
Add chicken stock, 1/2 cup at a time, stirring and cooking until each addition is absorbed before adding the next. Add the chicken, mushrooms, spinach, and Parmesan cheese in, and give it a good mix.
Serve and enjoy!
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2 Comments
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Sabrina on 5.17.2010
Marieanne — I always seem to forget something at the store too!
I think the risotto is just as good without the cheese!
marieanne on 4.26.2010
I made this but without the chicken since I cooked it separately. It was a hit! I didn’t put the cheese in it though. I seem to always forget the cheese at the store!