Rich and Creamy Chicken Mushroom And Spinach Risotto

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 chicken breasts, diced
300 g mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
400 g Arborio rice
2 tablespoons butter
1 cup white wine
1 litre chicken stock
100 g spinach, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and chicken and cook for 5 minutes, until chicken is cooked through. Add the mushrooms and cook for a further 5 minutes, until mushrooms are softened.

Add the oregano and basil and cook for a minute. Add the rice and cook for a minute, stirring to coat in the oil. Add the butter and stir until melted and combined. Pour in the wine and stir until it is all absorbed.

Add the stock, one ladleful at a time, stirring constantly. Keep the heat at medium-low and wait until the liquid is absorbed before adding the next ladleful. Continue until all of the stock is used.

When the rice is cooked, stir in the spinach and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Nutrition

This Chicken Mushroom and Spinach Risotto is a delicious and nutritious meal that is sure to satisfy. It is packed with protein from the chicken and mushrooms and is rich in vitamins and minerals from the spinach. It is low in fat and carbohydrates, making it a healthy and balanced meal.

The Parmesan cheese adds a delicious flavour to the dish, as well as calcium for strong bones and teeth. The olive oil is a healthy fat, which helps to keep you feeling full for longer. The rice is a complex carbohydrate which provides slow-release energy throughout the day.

This Chicken Mushroom and Spinach Risotto is a great meal for any night of the week. Serve with a side salad or vegetables for a complete and balanced meal that is sure to please.