Chicken Breast with Spinach Risotto
Risotto is one of the most well-known and beloved dishes of Italian cuisine, perfected over centuries in Northern Italy, mainly in Milan and its surroundings. Its base is the special short-grain rice, which achieves a creamy texture through continuous stirring. Spinach and Parmesan cheese perfectly complement the flavor of the risotto, while the pan-fried chicken breast is a juicy and delicious addition. This dish is a perfect choice for an elegant dinner or a hearty lunch!
Ingredients for this recipe
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Preparation Steps
1
Clean the chicken breasts and slice them into smaller pieces. Season with salt and pepper.
2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breast pieces for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
3
For the risotto, finely chop the onion and garlic. In a saucepan, melt the butter and sauté the onion and garlic until translucent.
4
Add the Arborio rice and stir for 1-2 minutes, until slightly translucent.
5
Pour in the white wine and stir until it is completely absorbed.
6
Gradually add the hot chicken stock, one ladle at a time, waiting for the rice to absorb the previous addition before adding more. Stir constantly. This process will take approximately 18-20 minutes.
7
When the rice is almost fully cooked, add the fresh spinach and stir until wilted.
8
Stir in the grated Parmesan cheese until the risotto is creamy. Season with salt and pepper to taste, if needed.
9
Place the cooked chicken breast on top of the spinach risotto and serve immediately. Garnish with additional Parmesan cheese, if desired.
