By Brittanie Peterson
Begin by preparing the chicken. Pound the chicken breast to an even thickness for uniform cooking.
Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and has reached an internal temperature of 165°F (74°C). Remove from the skillet and let it rest while you prepare the risotto.
In the same skillet, add another tablespoon of olive oil and the cremini mushrooms. Sauté for 4-5 minutes until they're tender and slightly browned.
Add the remaining tablespoon of olive oil along with the cooked Arborio rice to the skillet with mushrooms. Stir well to combine and to heat the rice through.
Pour in the white wine (if using) and cook until it is mostly absorbed.
Gradually add the chicken broth, about 1/2 cup at a time, stirring frequently until the broth is absorbed before adding the next batch. Continue this process until all broth has been absorbed and the rice is creamy, about 15-18 minutes.
Add the spinach to the skillet. Cook, stirring constantly, until the spinach has wilted, about 2-3 minutes.
Finish the risotto by stirring in the Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
Slice the grilled chicken breast and serve it over the mushroom and spinach risotto. Garnish with additional Parmesan, if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Italian recipe is ready in 45 minutes and features Arborio rice (cooked), Chicken breast, Cremini mushrooms and other delicious ingredients. Contains 650 calories total.
Begin by preparing the chicken. Pound the chicken breast to an even thickness for uniform cooking.
Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and has reached an internal temperature of 165°F (74°C). Remove from the skillet and let it rest while you prepare the risotto.
In the same skillet, add another tablespoon of olive oil and the cremini mushrooms. Sauté for 4-5 minutes until they're tender and slightly browned.
Add the remaining tablespoon of olive oil along with the cooked Arborio rice to the skillet with mushrooms. Stir well to combine and to heat the rice through.
Pour in the white wine (if using) and cook until it is mostly absorbed.
Gradually add the chicken broth, about 1/2 cup at a time, stirring frequently until the broth is absorbed before adding the next batch. Continue this process until all broth has been absorbed and the rice is creamy, about 15-18 minutes.
Add the spinach to the skillet. Cook, stirring constantly, until the spinach has wilted, about 2-3 minutes.
Finish the risotto by stirring in the Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
Slice the grilled chicken breast and serve it over the mushroom and spinach risotto. Garnish with additional Parmesan, if desired.
Calories per Serving: 650
Your Rating:
