Risotto with Spinach White Mushrooms and Chicken

Creamy, comforting, and packed with wholesome ingredients, this Risotto with Spinach, White Mushrooms, and Chicken is a dish that strikes the perfect balance between elegance and heartiness. Featuring Arborio rice simmered to velvety perfection in a rich chicken broth with a hint of dry white wine, this Italian-inspired classic is elevated with tender chicken, earthy mushrooms, and the vibrant freshness of wilted spinach. Finished with grated Parmesan for a luxurious touch and a sprinkle of fresh parsley for brightness, this risotto is as satisfying as it is stunning. Perfect for an intimate dinner or a cozy family meal, this recipe is a must-try for lovers of flavorful, one-pot dishes.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 pieces Chicken breasts
• 8 ounces White mushrooms
• 3 cups Fresh spinach
• 5 cups Chicken broth
• 0.5 cups Dry white wine
• 0.75 cups Parmesan cheese (grated)
• 1 small Yellow onion
• 3 pieces Garlic cloves
• 3 tablespoons Olive oil
• 2 tablespoons Butter
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Heat the chicken broth in a saucepan over low heat and keep it warm while preparing the risotto.

Step 2

Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then cook the chicken for 6-7 minutes per side until golden brown and cooked through. Transfer to a plate and let rest, then dice into bite-sized pieces.

Step 3

In the same skillet, add 1 more tablespoon of olive oil and the butter. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.

Step 4

Add the sliced white mushrooms to the skillet and cook for 5-6 minutes until golden and tender. Stir in the Arborio rice and toast for 1-2 minutes, ensuring all grains are coated in the oil and butter mixture.

Step 5

Pour in the white wine and stir until it is mostly evaporated, about 1-2 minutes.

Step 6

Begin adding the warm chicken broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and al dente.

Step 7

When the risotto is nearly finished, stir in the fresh spinach and cook for 2-3 minutes until wilted.

Step 8

Add the diced chicken back into the skillet, along with the grated Parmesan cheese. Stir well to combine and adjust seasoning with salt and pepper as needed.

Step 9

Remove the skillet from the heat and let the risotto rest for 2 minutes. Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(2625.4g)

Amount per serving	% Daily Value*
Calories	2590.8

Total Fat 129.1g	0%
Saturated Fat 55.3g	0%
Polyunsaturated Fat 4.7g
Cholesterol 494.7mg	0%
Sodium 8346.6mg	0%
Total Carbohydrate 120.8g	0%
Dietary Fiber 7.7g	0%
Total Sugars 11.9g
Protein 209.5g	0%

Vitamin D 4.5IU	0%
Calcium 2278.9mg	0%
Iron 11.5mg	0%
Potassium 2338.1mg	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: 46.8%

Protein: 33.7%

Carbs: 19.5%