This Delicious Chicken Risotto with Spinach and Sun-Dried Tomatoes is the perfect blend of creamy, savory goodness. Tender chicken, fresh spinach, and the rich flavor of sun-dried tomatoes come together in a delightful dish that’s sure to please. Whether you’re cooking for a family dinner or a special occasion, this hearty risotto will become a favorite.
Ingredients
1 lb chicken breast, diced
1 cup Arborio rice
4 cups chicken broth
1 cup spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup Parmesan cheese
1/2 cup white wine (optional)
2 tbsp olive oil
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large pan, heat the olive oil over medium heat and cook the diced chicken until browned, about 5-7 minutes.
Add the Arborio rice to the pan and stir for 1-2 minutes to coat the rice in the oil and chicken juices.
Gradually add the chicken broth, 1/2 cup at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
Continue this process until the rice is fully cooked, about 20-25 minutes.
Stir in the chopped spinach and sun-dried tomatoes. Let the spinach wilt and cook for a few more minutes.
Finally, stir in the Parmesan cheese and season with salt and pepper to taste.
Serve warm and enjoy this creamy, comforting meal!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Vegetarian Version: Skip the chicken and add extra veggies like mushrooms, zucchini, or bell peppers for a flavorful vegetarian risotto.
Use Different Greens: Instead of spinach, I sometimes swap in kale or arugula for a slightly different taste and texture.
Add Garlic and Onion: For an extra flavor boost, try sautéing some garlic and onion in the olive oil before adding the chicken.
Crispy Chicken: For a twist, you could bread the chicken and fry it separately for a crispy topping to the creamy risotto.
Storage/Reheating
Storage: I store any leftover risotto in an airtight container in the fridge for up to 3 days. Keep in mind that the texture may change slightly as the rice absorbs more liquid.
Reheating: When reheating, add a splash of chicken broth or water to help restore the creamy texture. Warm it in a pan over low heat, stirring occasionally to prevent it from sticking.
FAQs
Can I use brown rice instead of Arborio rice?
Arborio rice is essential for that creamy, starchy texture in risotto. If you use brown rice, it may take longer to cook and won’t have the same creamy consistency.
Is the white wine necessary for this recipe?
White wine adds depth to the flavor of the risotto, but it’s completely optional. If you prefer not to use wine, just add a bit more chicken broth instead.
Can I make this risotto ahead of time?
Risotto is best served immediately after cooking, but you can make it up to 1 day ahead and reheat it. Just be sure to add some extra liquid when reheating.
Can I freeze chicken risotto?
While I don’t recommend freezing risotto, you can freeze it for up to a month if you need to. Just make sure it’s in an airtight container. However, the texture may change once it’s reheated.
Can I add other proteins to this risotto?
Yes! I’ve added shrimp, sausage, and even pork in the past, and it works great with this recipe. Just make sure to cook the protein separately and stir it into the risotto towards the end of cooking.
Conclusion
This Chicken Risotto with Spinach and Sun-Dried Tomatoes is a rich and comforting dish that’s perfect for any occasion. It’s creamy, flavorful, and easy to make, making it a go-to recipe for dinner. The combination of chicken, spinach, and sun-dried tomatoes adds so much depth, while the Parmesan brings it all together. Whether you’re making it for a family meal or a special night in, I know it’s going to be a hit!
Recipe:
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Delicious Chicken Risotto with Spinach and Sun-Dried Tomatoes
This Chicken Risotto with Spinach and Sun-Dried Tomatoes is a creamy, savory dish that combines tender chicken, fresh spinach, and sun-dried tomatoes in a rich, flavorful risotto. Perfect for family dinners or special occasions, this dish is comforting, easy to make, and satisfying. The addition of Parmesan cheese and a splash of white wine elevates the flavors, making it a go-to recipe for any season.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
1 lb chicken breast, diced
1 cup Arborio rice
4 cups chicken broth
1 cup spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup Parmesan cheese
1/2 cup white wine (optional)
2 tbsp olive oil
Salt and pepper to taste
Instructions
-
In a large pan, heat the olive oil over medium heat and cook the diced chicken until browned, about 5-7 minutes.
-
Add the Arborio rice to the pan and stir for 1-2 minutes to coat the rice in the oil and chicken juices.
-
Gradually add the chicken broth, 1/2 cup at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
-
Continue this process until the rice is fully cooked, about 20-25 minutes.
-
Stir in the chopped spinach and sun-dried tomatoes. Let the spinach wilt and cook for a few more minutes.
-
Finally, stir in the Parmesan cheese and season with salt and pepper to taste.
-
Serve warm and enjoy this creamy, comforting meal!
Notes
Vegetarian Version: Skip the chicken and add extra veggies like mushrooms, zucchini, or bell peppers.
Use Different Greens: Swap spinach for kale or arugula for a different taste and texture.
Add Garlic and Onion: Sauté garlic and onion for an extra flavor boost before adding the chicken.
Crispy Chicken: For a twist, bread and fry the chicken separately for a crispy topping to the creamy risotto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 470 kcal
