Chicken, Mushroom and Spinach Risotto

Name: Chicken, Mushroom and Spinach Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g White Button Mushrooms (300g white cup mushrooms, sliced); 1 piece Yellow Onion (1 brown onion, finely chopped); 2 cloves Garlic (2 cloves garlic, finely chopped); 250 g Arborrio Rice (250g Imperial Grain arborio rice); 1 L Chicken Stock (1 litre Chefs' Cupboard chicken stock, heated); 200 ml White Wine (200ml white wine*); 1 pinch Baby Spinach (200g The Fresh Salad Co baby spinach); 2 tbsp Olive Oil (2 tbsp Remano olive oil, plus extra to serve); 120 g Chicken (120g cooked chicken meat, shredded); 50 g Unsalted Butter (50g Pure Valley unsalted butter, cold and cubed); 50 g Parmesan Cheese (50g-60g Remano grated parmesan cheese** — up to 60); 0 pieces Parsley (Fresh parsley leaves, finely chopped, to serve) — optional; 0 pieces Table Salt (Salt and cracked black pepper, to season)

A creamy Italian risotto made with arborio rice, cooked chicken, browned mushrooms, and wilted spinach, finished with butter and Parmesan cheese.

55 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 4 servings

White Button Mushrooms300 g · 300g white cup mushrooms, sliced
Yellow Onion1 piece · 1 brown onion, finely chopped
Garlic2 cloves · 2 cloves garlic, finely chopped
Arborrio Rice250 g · 250g Imperial Grain arborio rice
Chicken Stock1 L · 1 litre Chefs' Cupboard chicken stock, heated
White Wine200 ml · 200ml white wine*
Baby Spinach1 pinch · 200g The Fresh Salad Co baby spinach
Olive Oil2 tbsp · 2 tbsp Remano olive oil, plus extra to serve
Chicken120 g · 120g cooked chicken meat, shredded
Unsalted Butter50 g · 50g Pure Valley unsalted butter, cold and cubed
Parmesan Cheese50 g · 50g-60g Remano grated parmesan cheese** — up to 60
Parsley0 pieces · Fresh parsley leaves, finely chopped, to serve · optional
Table Salt0 pieces · Salt and cracked black pepper, to season

Make it mine in the app

Steps

1Place half of the olive oil into a large, heavy-based frying pan set over a medium-high heat. Add the mushrooms and cook for 4-5 minutes or until nicely browned. Season and set aside on a plate. You can do this in 2 batches.
2Add stock to small saucepan and heat to a simmer, you'll need to keep this hot throughout the process.
3Place the frying pan on a medium-low heat and add the remaining oil. Add the onion and garlic and cook for 5 minutes or until softened but not coloured. Stir in the rice and cook for a minute until slightly transluscent.
4Turn the heat up to medium-high and add the wine, stirring until it evaporates. Add the stock, a ladleful at a time, until almost all the liquid is absorbed. You can also use boiling water to add, if you need additional liquid. This should take around 20 minutes for the rice to cook and maintain a wet consistency.
5Stir in the mushrooms, spinach, cooked chicken and cracked pepper. Stir through until the spinach wilts and the chicken is piping hot. Take off the heat and stir in the butter and most of the parmesan, reserving a little for garnish. Season to taste with salt and pepper.
6To serve, transfer to warmed plates and top with chopped parsley, the remaining cheese and a drizzle of olive oil.