Mi Spia's Grilled Chicken Risotto With Mushrooms and Spinach Recipe

ingredients

5 cups low-sodium chicken broth
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 1/2 cups arborio rice
1/2 cup dry white wine
1 pound boneless, skinless chicken breast halves
salt and pepper
2 tablespoons butter
2/3 cup Parmigiano-Reggiano cheese
4 basil leaves, chopped
8 ounces Sliced Mushrooms, shiitake, crimini, button, etc.
1 bunch spinach, stemmed and washed

directions

In a saucepan, bring broth to a boil, then reduce to a simmer. In a large pan or stockpot over medium heat, add olive oil. Saute onions and garlic until softened. Add the rice and stir for 2 to 3 minutes. Add wine and cook until almost evaporated. Slowly add the warm stock, 1/2 cup at a time, stirring constantly until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, until the rice has absorbed all the liquid and is just tender.

Meanwhile, season the chicken with salt and pepper and grill until done. Slice on the bias and set aside.

When rice is ready, stir in butter, cheese, basil and mushrooms. Season with salt and pepper to taste. Add grilled chicken and spinach, mix to incorporate and serve.

nutrition data

543 calories, 14 grams fat, 69 grams carbohydrates, 37 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.