Heart-Healthy Creamy Chicken Risotto

Indulge in the comforting flavors of this Heart-Healthy Creamy Chicken Risotto, a delightful twist on the classic Italian dish that doesn’t skimp on taste or nutrition. Crafted with tender, golden-browned chicken breast, nutrient-rich baby spinach, and creamy low-fat Greek yogurt, this recipe delivers rich, velvety textures while keeping your heart's health in mind. Arborio rice is slowly simmered with low-sodium chicken broth and a splash of dry white wine, creating its signature creamy consistency without the need for heavy cream. Finished with a touch of grated Parmesan and fresh parsley, this balanced meal is brimming with wholesome ingredients and perfect for weeknight dinners or elegant entertaining. Quick to prepare in just 50 minutes, this protein-packed risotto is as satisfying as it is nourishing.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast
• 1 large onion
• 3 cloves garlic
• 1.5 cups arborio rice
• 4 cups low-sodium chicken broth
• 0.5 cup dry white wine
• 2 cups baby spinach
• 0.5 cup Parmesan cheese, grated
• 0.5 cup plain low-fat Greek yogurt
• 0.5 cup fresh parsley
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pan over medium heat.

Step 2

Cut the chicken breast into small, bite-sized pieces, season with a pinch of salt and pepper, and cook until golden brown and just cooked through, about 6-8 minutes. Remove from the pan and set aside.

Step 3

In the same pan, heat the remaining tablespoon of olive oil. Dice the onion and mince the garlic, then add them to the pan. Sauté until the onion is translucent, about 3-4 minutes.

Step 4

Add the arborio rice to the pan, stirring to coat it with the oil. Cook for 1-2 minutes until the rice is lightly toasted.

Step 5

Pour in the white wine and stir until it is fully absorbed by the rice.

Step 6

Gradually begin adding the chicken broth, about 1/2 cup at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding more broth. Continue this process until all the broth is incorporated and the rice is creamy and tender, which should take about 20-25 minutes.

Step 7

Reduce the heat to low and stir in the cooked chicken pieces.

Step 8

Add the baby spinach, stirring until it is wilted, about 2 minutes.

Step 9

Remove the pan from the heat and stir in the Parmesan cheese and Greek yogurt until well combined, achieving a creamy consistency.

Step 10

Finely chop the fresh parsley and stir it into the risotto.

Step 11

Season with the remaining salt and pepper, adjusting to taste.

Step 12

Serve the risotto hot, garnished with additional parsley and a sprinkle of Parmesan cheese if desired.

Nutrition Facts

Serving size	(2325.5g)

Amount per serving	% Daily Value*
Calories	1925.4

Total Fat 62.3g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 437.8mg	0%
Sodium 2598.0mg	0%
Total Carbohydrate 123.9g	0%
Dietary Fiber 6.9g	0%
Total Sugars 19.6g
Protein 189.8g	0%

Vitamin D 22.7IU	0%
Calcium 831.9mg	0%
Iron 9.5mg	0%
Potassium 2152.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 41.8%

Carbs: 27.3%