Mushroom and Spinach Risotto with Seared Chicken

This simple Italian classic only takes a couple of ingredients and is so comforting on a long cold night. Great for a weeknight meal or if you have guest coming over. The risotto is rich and creamy from the arborio rice. Paired with the earthy cremini mushrooms and spinach topped with a beautifully seared chicken breast. It’s hard to beat. Finish if off with grated parmesan and you will be making this all winter long.

Ingredients

• 2 tbsp. olive oil
• 6 tbsp. unsalted butter, divided
• 1 shallot, peeled and sliced
• 3 garlic cloves, peeled and minced
• 1 cup cremini mushrooms, sliced
• 2 cups arborio rice
• 1 cup dry white wine
• 6 cups unsalted chicken stock
• 1 big handful baby spinach
• freshly grated parmesan
• salt and black pepper to taste

Seared Chicken Breast

• 2-3 chicken breast, boneless and skinless
• salt and black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 3 thyme sprigs
• 1/2 cup unsalted chicken stock

Directions

Starting with the risotto, pour the chicken stock into a medium pot and bring to a medium heat.

In a large heavy bottom pot, heat up the olive oil and 4 tbsp. butter over medium heat. Add in the shallot, garlic and mushrooms. Season with salt and pepper and cook for about 5-7 minutes until the shallots start to get translucent and the mushrooms are getting tender. Stirring occasionally.

Then pour in the arborio rice and then the dry white wine. Stirring until the wine is absorbed into the rice. Then gradually adding 1-2 ladles of the hot chicken stock in at a time. Continuing to stir as it gets absorbed into the rice. You can’t really walk away from this, keep an eye on it. It will take about 20 minutes.

While the risotto is cooking, start to sear the chicken. Season both sides of the chicken breast. Heat up a skillet with the olive oil and butter and sear the chicken for about 4-5 minutes on each side until it’s golden. Add in the thyme sprigs. Then deglaze the pan with the chicken stock just to finish the cooking. Keep the chicken warm until the risotto is ready.

Once the risotto is cooked all the way through it should be al dente, have a little chew to it. Remove from heat and add the spinach, stir it around until it all wilts down into the risotto. Then add in the remaining 2 tbsp of butter and season again with salt and pepper if needed. Spoon the risotto into serving bowls and slice the chicken to place on top. Then finish with the freshly grated parmesan. Enjoy!