Entrée: United States – Spinach Chicken Risotto

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Total 25 min

Ingredients

1 cup (200 g) Arborio rice
5 cups (1.2 L) chicken broth
2 tbsp (30 ml) olive oil
1 small onion, finely chopped
1 cup (30 g) fresh spinach, roughly chopped
1 / 2 cup (50 g) grated Parmesan cheese
Salt and pepper to taste
1 tbsp (14 g) butter
4 chicken wings, about 12 oz (340 g)
Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until it becomes translucent.
2. Add the Arborio rice to the skillet, stirring frequently until lightly toasted. Then gradually add warm chicken broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
3. While the risotto is cooking, season the chicken wings with salt and pepper. In a separate pan, heat butter and cook the chicken wings until golden and fully cooked. Set aside.
4. Once the rice is creamy and al dente, about 18-20 minutes, stir in the spinach and grated Parmesan cheese. Season with salt and pepper to taste.
5. Serve the risotto topped with cooked chicken wings and garnish with fresh parsley if desired.

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