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

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!

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.