Recipe: Perfect Chicken, Mushroom and Spinach Risotto

Chicken, Mushroom and Spinach Risotto. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. The Risotto with Chicken, Mushroom, and Spinach is a delicacy all over the world.

It is best to be prepared for lunch, or dinner! Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode. While the rice cooks, heat olive oil in a saute pan. You can cook Chicken, Mushroom and Spinach Risotto using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken, Mushroom and Spinach Risotto

1. You need 1 of chicken breast.
2. Prepare 8 of chestnut mushrooms.
3. You need 1 of white onion.
4. Prepare 250 g of Arborio rice.
5. You need 600 ml of chicken stock.
6. It's 50 g of Parmesan.
7. Prepare 70 g of baby leaf spinach.
8. Prepare of Vegetable oil.
9. You need of Salt and pepper.

Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside. But despite being a huge fan of the dish I've only ever made it once. Stir in the parsley and half the parmesan.

Chicken, Mushroom and Spinach Risotto step by step

1. Dice your chicken breast into 1cm cubes, season with salt and pepper and colour in a pan with a little vegetable oil..
2. Slice your mushrooms and add to the pan. Cook until coloured and softened.
3. Finely dice your onions and add them to the pan. Gently cook until softened and translucent..
4. Add your rice and cook until you hear the rice crack. This allows easy absorption for the stock..
5. Gradually add your stock and keep stirring until the rice is cooked with a slight bite..
6. Remove the risotto from the heat and add in your Parmesan. Stiring quickly until it becomes creamy..
7. Finish with adding the spinach and mixing it into the risotto until softened..
8. Check the seasoning and serve.

Scatter the spinach over the risotto. Mushroom and Spinach Risotto is hearty, cold weather comfort food at its best. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Gradually stir in chicken broth one cup at a time, waiting until no liquid remains before adding the next cup.