Risotto Wonderland


You walk in your home after a long day at work. It’s bitterly cold out. Winter is just too long. You turn up the heat, and wonder, “What can I make for dinner tonight?!” Something warm and comforting, but something that won’t put me into a food coma at 8 p.m.

With a few simple ingredients you can create a really great dish that won’t load on the calories: Risotto, the traditional Italian rice dish. As quoted from Wiki, “The main feature of a risotto dish is the maintenance of starch at the end of cooking that binds the grains together as a cream.” Ahh, I love that creaminess. The version of risotto I have here for you today features spinach and white mushrooms. You really can add anything you like to the dish; portobello mushrooms are great, and asparagus might be my favorite. Of course all these veggies are good for you – but I wanted to throw some spinach into my diet this week. I’m also going to throw in some chicken since my boyfriend thinks any dish without some kind of meat is weird. Yeah, he’s a real man’s man. Enjoy!

Ingredients:

  • 2 tablespoons butter
  • 2 cups low sodium chicken broth
  • 2 minced garlic cloves
  • 1 cup Arborio rice
  • 2 cups spinach
  • 1 cup mushroom
  • 8 ounces chicken breasts
  • 1 tablespoon parmesan cheese

Directions

Saute garlic in butter over medium low to medium heat.

Add chicken and cook for 2 minutes.

Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside.

In a deep saucepan, add rice and stir for 3 minutes. Plop in the sautéed garlic.

Add chicken stock, 1/2 cup at a time, stirring and cooking until each addition is absorbed before adding the next.

Add chicken stock, 1/2 cup at a time, stirring and cooking until each addition is absorbed before adding the next.

Serve and enjoy!

Cheers,

Sabrina

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