Chicken Risotto
45 min4 people
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 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 | |||||||
| 300 g Arborio rice | |||||||
| 240 ml dry white wine | |||||||
| 960 ml chicken stock | |||||||
| 30 g butter | |||||||
| 65 g Parmesan cheese, freshly grated or shredded, at room temperature | |||||||
| 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) | |||||||
| 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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