Risotto with lemon, chicken and spinach
I once thought risotto was only for special occasions and a difficult dish to cook. I no longer believe it. 20 minutes and you have a delicious meal on your table. Any occasion!
Risotto with lemon, chicken and spinach
I once thought risotto was only for special occasions and a difficult dish to cook. I no longer believe it. 20 minutes and you have a delicious meal on your table. Any occasion!
Cooking Instructions
- 1
Gather all your ingredients. For my broth I use the Knorr. Heat broth in a separate sauce pan. Bring it to a simmer before starting anything else.
- 2
In a large high wall skillet using medium heat, add the olive oil.
- 3
Season chicken with salt, pepper and garlic powder before cooking. Saute chicken until just cooked through. Add the scallions and stir.
- 4
Once chicken turns white, add the rice and stir. Cook the rice for about 1 minute, constantly stirring. Then add lemon zest and juice.
- 5
Add enough hot broth to completely cover rice. You will need to stir often. Let broth absorb into rice.
- 6
Add the fresh spinach. Then add more broth.
- 7
Continue stirring. Risotto needs your full attention. Keep adding more broth when liquid gets absorbed.
- 8
You may or may not use all the broth. Check doneness on rice towards end of cooking, about 20 minutes. Add broth accordingly.
- 9
Add the butter once rice is cooked. Stir it in then add the parmesan.
- 10
Serve hot. Add the tops of scallions as garnish. Enjoy!
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