Prep 5 mins
Cook 25 mins
I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.
- 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
- 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!
Very tasty! Made a few little changes, but pretty much followed recipe as written.Best homemade Risotto I've made!
Risotto was very creamy and was delicious! My husband and I enjoyed this risotto. It was his first time cooking risotto and it turned out very well. We will make this again!