Best Chicken Spinach Risotto Recipes

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SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER



Spinach, Mushroom, and Chicken Risotto for Rice Cooker image

Make and share this Spinach, Mushroom, and Chicken Risotto for Rice Cooker recipe from Food.com.

Provided by Todd-Orange County

Categories     Chicken

Time 20m

Yield 4 cup, 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
pepper
salt (kosher or sea)
1 lb skinless chicken breast, cut into 1-inch pieces
4 cups spinach, washed and dried thoroughly
3 cups chicken broth
1/4 cup grated parmesan cheese
1 cup superfino arborio medium grain rice
1 lb mushroom, crimini, sauteed

Steps:

  • Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
  • While the rice cooks, heat olive oil in a saute pan.
  • Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
  • When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
  • Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
  • Season to taste with freshly ground black pepper and kosher salt.

QUICK CHICKEN AND SPINACH RISOTTO



Quick Chicken and Spinach Risotto image

Ready in less than 30 minutes, this one-pot meal with chicken, spinach, and tender rice will be a new family favorite.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut in bite-size pieces
4 cups baby spinach leaves, washed and dried
1 ½ cups Minute® White Rice, uncooked
1 cup grape or cherry tomatoes, halved
1 (10.5 ounce) can condensed chicken broth
½ cup water
¼ cup Parmesan cheese, grated

Steps:

  • Heat oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
  • Add spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.
  • Stir in the Parmesan cheese.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 37.7 g, Cholesterol 63.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 32.2 g, SaturatedFat 2.2 g, Sodium 624.7 mg, Sugar 0.4 g

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN



Risotto With Spinach, White Mushrooms, and Chicken image

I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.

Provided by smp1004

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

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

Steps:

  • Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
  • Sautee 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. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2

MUSHROOM, CHICKEN & BACON RISOTTO WITH A SPINACH SALAD



Mushroom, chicken & bacon risotto with a spinach salad image

Comforting, refreshing, and easy risotto dinner with loads of flavour!

Provided by ccusworth

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Soak the dried mushrooms in 500ml boiling water for 20 mins, then sieve the mushrooms and add liquid to a saucepan. Quickly rinse the mushrooms to ensure no dirt present, then chop and add to the chestnut mushrooms.
  • Add the stock to the saucepan holding the mushroom liquid, bring to the boil, and keen on a low simmer.
  • Season the chicken thighs with salt and pepper.
  • Heat a frying pan on a medium heat. Add 25g butter to a frying pan, along with some olive oil (to avoid the butter burning), and once the butter melted, add the chopped chicken thighs. Cook for a few minutes, stirring, until the thighs are browned. Then put the chicken on a plate to the side.
  • Put frying pan back on heat, add 25g butter and allow to melt. Add bacon and cook until starting to turn golden brown. Then add the chopped onion and cook until it's translucent and soft. Then add the sliced mushrooms and porcini mushrooms and cook for a further 8--10 minutes.
  • Add the rice to the frying pan and stir continuously until the rice is completely coated in butter, shiny, and the edges of the grain start to look transparent.
  • Pour the white wine into the frying pan and simmer until totally evaporated.
  • Add one ladleful of stock, and stir the rice over a low heat until liquid is absorbed. Add another ladleful of stock and continue stirring. Repeat until the rice is cooked al dente (after say 25-30 mins). It should be slightly firm but with a starchy bite in the middle. The risotto should be creamy and slightly soupy, and when you draw a wooden spoon through it, there will be a wake that holds for a few moments.
  • Add the final ladle of stick and add the chicken thigh to reheat. Stir in the chopped parsley, parmesan, and 10g of butter. Leave to rest for a few minutes, then serve.
  • To make the salad: Put balsamic vinegar, lemon juice, olive oil, and a good pinch of salt and pepper into a large salad bowl. Add the pine nuts, sliced spinach leaves, mint leaves, sun-dried tomatoes, and cucumber. Toss together and serve.

SPINACH WRAPPED CHICKEN WITH LEMON RISOTTO AND FETA CHEESE SALSA VERDE



Spinach Wrapped Chicken with Lemon Risotto and Feta Cheese Salsa Verde image

Provided by Russell Jackson, Food Network Star Season 9 Finalist

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 28

3 onions, halved
1 bottle vermouth
2 bay leaves
A couple sprigs fresh thyme
Salt
1 bag spinach leaves
4 boneless skinless chicken breasts
Salt
1 1/2 lemons, juiced
1 cup spinach
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
1 shallot
2 cups extra-virgin olive oil
2 lemons, zested and juiced
2 lemons, zested and juiced
4 ounces feta cheese
Salt
1 onion, chopped
1 leek, chopped
1 cup aborio rice
1/2 bottle white wine
8 cups chicken stock
2 tablespoons butter
1 cup grated Parmesan
2 lemons, zested
Salt

Steps:

  • For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken.
  • For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve.
  • For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree ¿ do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest.
  • For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed.
  • When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt.
  • Remove the plastic wrap from the chicken and slice to serve.
  • Plate and eat me fast!

CHICKEN & SPINACH RISOTTO



CHICKEN & SPINACH RISOTTO image

Categories     Chicken     Dinner

Number Of Ingredients 9

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/2 cups instant white rice, uncooked
1 can (10 fl oz/280 mL) 25%-reduced-sodium chicken broth
1/2 cup milk
4 cups baby spinach leaves, washed, dried
1 cup grape or cherry tomatoes, halved
1/4 cup grated parmesan cheese
1/4 cup chopped fresh chives

Steps:

  • Heat oil in large deep nonstick skillet on medium heat. Add chicken; cook 5 min., stirring frequently. Stir in rice, broth and milk. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally. (Rice should be creamy looking, not dry.) Add spinach, tomatoes and parmesan cheese; cook 2 to 3 min. or until chicken is cooked through and spinach is wilted, stirring occasionally. Sprinkle with chives.

RISOTTO WITH CHICKEN AND SPINACH



Risotto with Chicken and Spinach image

Enjoy an easy, creamy & fast Risotto with Chicken and Spinach! Try this recipe with chicken, spinach, Parmesan & rice for a meal ready in just 30 minutes!

Provided by My Food and Family

Categories     Rice

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 cups loosely packed baby spinach leaves
1-1/2 cups instant white rice, uncooked
1 cup grape tomatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
  • Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
  • Stir in cheese.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

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