• 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. 

Si vous avez choisi les hauts de cuisse de poulet, les préparer, les cuire et les servir de la même façon que la recette vous indique de préparer, cuire et de servir les poitrines de poulet.