Chicken Spinach Risotto Recipes

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RISOTTO WITH CHICKEN AND SPINACH



Risotto with Chicken and Spinach image

Enjoy an easy, creamy & fast Risotto with Chicken and Spinach! Try this recipe with chicken, spinach, Parmesan & rice for a meal ready in just 30 minutes!

Provided by My Food and Family

Categories     Rice

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 cups loosely packed baby spinach leaves
1-1/2 cups instant white rice, uncooked
1 cup grape tomatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
  • Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
  • Stir in cheese.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

CHICKEN AND SPINACH RISOTTO RECIPE



Chicken and spinach risotto recipe image

Creamy risotto, delicious fried chicken and fresh spinach. All flavored in a delicious broth, cream and cheese. This way you can make everything quite delicious, right?

Provided by Andréa

Categories     Dinner

Time 30m

Number Of Ingredients 13

10 oz. fresh spinach (washed)
3 tablespoons oil
1 pound chicken breast fillets (diced ½ x ½ inch cubes or 1 x 1 cm)
1 onion (chopped)
1 clove garlic (squeezed)
2 cups risotto rice (like Arborio rice)
½ cup white wine (Chardonnay, Sauvignon blanc, Pinot Grigio or Pinot Noir.)
3 cups chicken broth (warm)
3 oz. Parmesan cheese (grated)
¼ cups cream
1 oz. pine nuts (roasted)
½ oz. basil
salt and pepper (to taste)

Steps:

  • Fry the spinach with adjoining water in a frying pan until it shrinks.
  • Remove the spinach from the pan and drain.
  • Heat 1 tablespoon of oil in the pan and fry the chicken cubes until they are brown and done. Remove them from the pan and set them aside.
  • Take a large pan and add two tablespoons of oil and fry the onion for about three minutes until they are glassy.
  • Then add the garlic and stir fry for 30 seconds.
  • Pour in the risotto and fry for 3 minutes until the white grain becomes a bit translucent.
  • Deglaze with the white wine and scrape the bottom of the pan (to get all brown bits).
  • Then add 2 cups (500 ml) of broth. Stir briefly. And make the broth come to a boil. Turn the heat to medium. Leave it, uncovered and stir only one or two times in between, until all the liquids have been absorbed.
  • Add another ½ cup (120 ml) to the risotto. Check the firmness of your rice. If you think it's done, stop adding stock. Otherwise, add another half cup (120 ml) of stock and let it absorb.
  • Mix the spinach and the chicken through the risotto and heat everything well.
  • Turn off the heat.
  • Add the cream and the Parmesan cheese and stir.
  • Taste and season with salt, pepper and basil.
  • Top everything with pine nuts, stir again and serve immediately.

Nutrition Facts : Calories 825 kcal, Carbohydrate 88 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 1183 mg, Fiber 5 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

CHICKEN AND SPINACH RISOTTO



Chicken and Spinach Risotto image

Chicken and Spinach Risotto

Provided by Minute® Rice

Yield 4-6

Number Of Ingredients 7

1 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into bite-size pieces
4 cups fresh baby spinach leaves
1 can (14.5 oz) chicken broth
1 1/2 cups Minute® White Rice
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese

Steps:

  • Treat yourself for dinner tonight with this tasty, restaurant-style Chicken and Spinach Risotto. With tender chicken, baby spinach, cherry tomatoes and nutty Parmesan cheese, it's a complete meal that's ready in just 20 minutes! Step 1
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, for 6-8 minutes, or until chicken is cooked through. Step 2
  • Add spinach, broth, rice and tomatoes and mix well. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes, stirring occasionally. Step 3
  • Stir in Parmesan cheese. Recipe Tips For bolder flavor and a more authentic dish, substitute 1/2 cup of the chicken broth with 1/2 cup of dry white wine. You can also try this dish with Romano cheese for a lighter flavor.

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN



Risotto With Spinach, White Mushrooms, and Chicken image

I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.

Provided by smp1004

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 cups low sodium chicken broth
2 minced garlic cloves
1 cup arborio rice
2 cups spinach
1 cup mushroom
8 ounces chicken breasts
1 tablespoon parmesan cheese

Steps:

  • Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
  • Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2

QUICK CHICKEN AND SPINACH RISOTTO



Quick Chicken and Spinach Risotto image

Ready in less than 30 minutes, this one-pot meal with chicken, spinach, and tender rice will be a new family favorite.

Provided by Minute Rice

Categories     Minute® Rice

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut in bite-size pieces
4 cups baby spinach leaves, washed and dried
1 ½ cups Minute® White Rice, uncooked
1 cup grape or cherry tomatoes, halved
1 (10.5 ounce) can condensed chicken broth
½ cup water
¼ cup Parmesan cheese, grated

Steps:

  • Heat oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
  • Add spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.
  • Stir in the Parmesan cheese.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 37.7 g, Cholesterol 63.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 32.2 g, SaturatedFat 2.2 g, Sodium 624.7 mg, Sugar 0.4 g

OVEN-BAKED SPINACH RISOTTO



Oven-Baked Spinach Risotto image

Make and share this Oven-Baked Spinach Risotto recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
1 small green bell pepper, seeded and finally chopped
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 cup arborio rice
3 cups fresh spinach leaves
1 (14 ounce) can chicken broth (or use homemade chicken broth)
1/2 cup grated parmesan cheese, divided
1 pinch cayenne pepper (optional or to taste)
salt & freshly ground black pepper (to taste)

Steps:

  • Set oven to 375 degrees F.
  • Butter a 1-1/2-quart casserole dish.
  • Heat oil and butter in a skillet over medium heat.
  • Add in green pepper, onion and garlic; saute for about 5 minutes.
  • Add in the rice; stir to coat well.
  • Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
  • Transfer mixture to the prepared casserole dish.
  • Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
  • Bake for 35-40 minutes or until the rice is tender.

RISOTTO WITH SPINACH



Risotto with spinach image

A simple vegetarian risotto recipe with spinach.

Provided by eatmania

Time 20m

Yield Serves 4

Number Of Ingredients 9

320 g carnaroli rice (if carnaroli is not available, try vialone nano then you can use arborio instead)
175 g fresh spinach
700 ml home made vegetable stock
60 g grated parmesan cheese
1/2 onion
1 garlic clove, crushed
40 gr extra virgin olive oil
knob of butter
salt and pepper

Steps:

  • Blanch the spinach and then chop it finely. In a pan, pour in some extra virgin olive oil and cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped. Cook the onion until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside.
  • In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, add the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 minutes on a low flame.
  • When the rice is cooked (depends on type of rice used) add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto.
  • Allow to rest for 2 minutes in casserole with lid on and covered with a cloth.
  • Serve with grated parmesan and lemon slices.

ROAST CHICKEN BREASTS WITH 'RISOTTO'



Roast Chicken Breasts With 'Risotto' image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 17

2 tablespoons fennel seeds
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1/2 teaspoon salt
4 boneless, skinless half-breasts of chicken
3 tablespoons unsalted butter
1/2 cup chicken broth, homemade or low-sodium canned
2 teaspoons olive oil
5 cloves garlic, peeled and minced
2 cups boiling potatoes, peeled and diced small
1 tablespoon minced fresh thyme
1/2 cup white wine
3 1/2 cups butternut squash, peeled, cleaned and diced small
3/4 to 1 1/2 cups chicken broth, homemade or low-sodium canned
1 cup stemmed and torn spinach leaves
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste

Steps:

  • To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.
  • Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
  • Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
  • Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.
  • Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.
  • Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.

MUSHROOM & SPINACH RISOTTO



Mushroom & Spinach Risotto image

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

5-1/4 cups reduced-sodium chicken broth
2-1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
3 tablespoons butter
3 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1 cup heavy whipping cream
1-3/4 cups uncooked arborio rice
2 tablespoons olive oil
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Optional: Chopped fresh parsley and shaved Parmesan cheese

Steps:

  • In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. 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. Serve immediately.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

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