Chicken Risotto

4 people

45 min

Creamy Arborio risotto with sun-dried tomatoes and spinach, topped with seared seasoned chicken thighs.

prepHeat chicken stock in a separate saucepan until hot and keep it hot
1 tbsp sun-dried tomatoes oil (drained from 1/4 cup / 30 g sun-dried tomatoes in oil, chopped)	Sauté garlic & sun-dried tomatoes 1–2 min	Toast rice 1 min, stirring	Add wine, stir until absorbed	Add stock in 1/2 cup increments until al dente	Fold in butter & Parmesan on low heat	Stir in spinach, cover 2 min to wilt; season	Serve chicken over risotto, garnish with parsley
5 cloves garlic, minced
1.5 cups / 300 g Arborio rice
1 cup / 240 ml dry white wine
4 cups / 960 ml chicken stock
2 tbsp / 30 g butter
2/3 cup / 65 g Parmesan cheese, freshly grated or shredded, at room temperature
4 oz / 115 g fresh spinach
1 tsp smoked paprika	Mix chicken seasoning blend	Season chicken thighs on both sides	Sear chicken in oil, 5 min per side, 165°F / 74°C
1/2 tsp chili powder
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp Cayenne pepper
1/4 tsp salt (for chicken seasoning)
1.5 lb / 680 g boneless, skinless chicken thighs
salt and freshly ground black pepper to taste
2 tbsp olive oil
parsley, chopped (for garnish, optional)

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