with Spinach and Parmesan
Creamy risotto and cheesy baked chicken are a match made in heaven in this iconic dish. A little patience with the risotto is worth it to coax this time-honoured Italian classic into a luxurious meal. Ingredients: Chicken breast • Arborio rice • Yellow onion • Green peas • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit
Green Peas
56 g
Baby Spinach
56 g
Arborio Rice
0.75 cup
Chicken Broth Concentrate
2 unit
Yellow Onion
0.5 unit
Parmesan Cheese, shredded
0.25 cup
Garlic Salt
4 g
Garlic, cloves
1 unit
Italian Seasoning
4.3 g
Unsalted Butter
2 tbsp
Salt
0.563 tsp
Oil
0.5 tbsp
Pepper
0.125 tsp
- Combine 4 cups (5 3/4 cups) water, broth concentrate and 1/2 tsp (1 tsp) salt in a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low, still covered.
- While broth comes to a boil, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min.
- Add garlic and rice to the pan with onions. Season with half the garlic salt.
- Cook, stirring often, until fragrant, 1 min. Reduce heat to medium.
- Add 1 cup broth to the pan. Cook, stirring occasionally, until broth is almost completely absorbed.
- Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 28-33 min. (TIP: The consistency should be like oatmeal!)
- Add peas halfway through cooking.
- Meanwhile, heat a medium non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and remaining garlic salt.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over top.
- Roast in the middle of the oven until chicken is cooked through, 12-14 min.**
- When the last addition of broth is almost completely absorbed, roughly chop spinach.
- Add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any chicken juices from the baking sheet to the pan with risotto.
- Cook, stirring often, until spinach wilts and cheese melts, 2-3 min. (TIP: Add 1/4 cup water if risotto is too thick!)
- Season with salt and pepper.
- Thinly slice chicken.
- Divide risotto between plates. Arrange chicken over top.
720
kcal
Calories
25
g
Fat
11
g
Saturated Fat
71
g
Carbohydrate
4
g
Sugar
5
g
Dietary Fiber
50
g
Protein
165
mg
Cholesterol
1830
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
