Chicken and Spinach Risotto Recipe
Chicken provides amino acids needed to build and restore the body. Eating protein helps stabilise blood sugar levels and gives you a sense of satiety after eating. Chicken also supplies plenty of zinc, an important nutrient needed for wound healing, healthy immune function and male and female fertility. Including dark green leafy vegetables like spinach in your daily diet is one of the best things you can do for your health. These nutritional powerhouses are rich in B vitamins, including folate, B6 and B12, which are all needed for good heart health.
- 2 tbsp olive oil
- 500g organic chicken breast, diced
- 4 cups vegetable stock or bone broth
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 2 sprigs rosemary or thyme, stems removed & leaves roughly chopped
- 1 cup uncooked Arborio rice
- Salt & pepper
- ¼ cup grated Parmesan or hard cheese + extra for topping
- Handful baby spinach
- Fresh herbs, to serve
- Heat olive oil in frying pan over medium heat, add chicken pieces and cook for 4 mins until golden and cooked through. Set chicken aside on plate covered in foil.
- Bring 1 cup water and vegetable stock to simmer in saucepan.
- Heat olive oil in large saucepan over medium heat, add onion, garlic, rosemary or thyme and cook for 2–3 mins, stirring continuously.
- Add rice, salt and pepper and stir for 1–2 mins.
- Add ½ cup hot stock at a time, stirring continuously, until liquid is absorbed and rice cooked through. This will take around 25–30 mins.
- Stir through cheese, chicken and baby spinach.
- Top with Parmesan and fresh herbs to serve.
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