Mediterranean Diet Creamy Chicken Risotto

Indulge in the rich flavors of Mediterranean Diet Creamy Chicken Risotto, a wholesome twist on classic comfort food. This one-skillet meal combines tender slices of seasoned chicken breast with the creamy decadence of arborio rice, simmered to perfection with low-sodium chicken broth and a splash of dry white wine. Nutrient-packed sun-dried tomatoes, vibrant baby spinach, and fresh basil add Mediterranean flair, while a hint of lemon zest keeps the dish light and refreshing. Finished with Parmesan cheese for a luscious texture, this risotto is as healthy as it is satisfying, aligning with Mediterranean diet principles by using heart-healthy olive oil and a medley of fresh ingredients. Perfect for weeknight dinners or entertaining, this recipe is a crowd-pleasing blend of indulgence and simplicity!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 piece boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 piece small onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 cup arborio rice
• 4 cups low-sodium chicken broth
• 1 cup dry white wine
• 0.25 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 0.5 cup parmesan cheese, grated
• 0.25 cup fresh basil leaves, chopped
• 1 teaspoon lemon zest
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt

Directions

Step 1

Begin by seasoning the chicken breast with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side or until fully cooked. Remove the chicken from the skillet, let it rest, then slice it into thin strips.

Step 2

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Step 3

Stir in the arborio rice, allowing it to toast lightly for about 2 minutes. Add the white wine and stir constantly until it's mostly absorbed by the rice.

Step 4

Begin adding the chicken broth, one cup at a time, stirring frequently. Wait for most of the liquid to be absorbed before adding the next cup. This should take about 18-20 minutes.

Step 5

Once the rice is tender and creamy, stir in the sun-dried tomatoes, baby spinach, and sliced chicken. Cook for 2-3 more minutes until the spinach wilts.

Step 6

Remove the skillet from heat and stir in the grated Parmesan cheese, chopped basil leaves, lemon zest, the remaining salt, and black pepper.

Step 7

Serve the risotto immediately in bowls, garnished with extra basil and Parmesan cheese if desired.

Nutrition Facts

Serving size	(1870.4g)

Amount per serving	% Daily Value*
Calories	1353.1

Total Fat 49.5g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 187.9mg	0%
Sodium 2582.1mg	0%
Total Carbohydrate 95.2g	0%
Dietary Fiber 7.9g	0%
Total Sugars 19.9g
Protein 90.8g	0%

Vitamin D 8.7IU	0%
Calcium 679.8mg	0%
Iron 9.3mg	0%
Potassium 1875.8mg	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: 37.5%

Protein: 30.5%

Carbs: 32.0%