Best 4 Quick Chicken And Spinach Risotto Recipes

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Indulge in a culinary journey with our delectable Chicken and Spinach Risotto, a symphony of flavors that tantalizes the taste buds. This quick and easy risotto is a perfect weeknight meal, combining the comfort of creamy rice with succulent chicken and vibrant spinach. Savor the richness of Parmesan cheese as it melts into the risotto, creating a luscious and creamy texture. We've curated a collection of recipes to cater to your culinary preferences, including a classic Chicken and Spinach Risotto, a delightful One-Pot Chicken and Spinach Risotto for effortless cooking, and a flavorful Lemon and Herb Chicken and Spinach Risotto that adds a refreshing twist. Embark on a culinary adventure with our Chicken and Spinach Risotto recipes, guaranteed to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHICKEN AND SPINACH RISOTTO



Chicken and Spinach Risotto image

Chicken and Spinach Risotto

Provided by Minute® Rice

Yield 4-6

Number Of Ingredients 7

1 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into bite-size pieces
4 cups fresh baby spinach leaves
1 can (14.5 oz) chicken broth
1 1/2 cups Minute® White Rice
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese

Steps:

  • Treat yourself for dinner tonight with this tasty, restaurant-style Chicken and Spinach Risotto. With tender chicken, baby spinach, cherry tomatoes and nutty Parmesan cheese, it's a complete meal that's ready in just 20 minutes! Step 1
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, for 6-8 minutes, or until chicken is cooked through. Step 2
  • Add spinach, broth, rice and tomatoes and mix well. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes, stirring occasionally. Step 3
  • Stir in Parmesan cheese. Recipe Tips For bolder flavor and a more authentic dish, substitute 1/2 cup of the chicken broth with 1/2 cup of dry white wine. You can also try this dish with Romano cheese for a lighter flavor.

CHICKEN AND SPINACH RISOTTO RECIPE



Chicken and spinach risotto recipe image

Creamy risotto, delicious fried chicken and fresh spinach. All flavored in a delicious broth, cream and cheese. This way you can make everything quite delicious, right?

Provided by Andréa

Categories     Dinner

Time 30m

Number Of Ingredients 13

10 oz. fresh spinach (washed)
3 tablespoons oil
1 pound chicken breast fillets (diced ½ x ½ inch cubes or 1 x 1 cm)
1 onion (chopped)
1 clove garlic (squeezed)
2 cups risotto rice (like Arborio rice)
½ cup white wine (Chardonnay, Sauvignon blanc, Pinot Grigio or Pinot Noir.)
3 cups chicken broth (warm)
3 oz. Parmesan cheese (grated)
¼ cups cream
1 oz. pine nuts (roasted)
½ oz. basil
salt and pepper (to taste)

Steps:

  • Fry the spinach with adjoining water in a frying pan until it shrinks.
  • Remove the spinach from the pan and drain.
  • Heat 1 tablespoon of oil in the pan and fry the chicken cubes until they are brown and done. Remove them from the pan and set them aside.
  • Take a large pan and add two tablespoons of oil and fry the onion for about three minutes until they are glassy.
  • Then add the garlic and stir fry for 30 seconds.
  • Pour in the risotto and fry for 3 minutes until the white grain becomes a bit translucent.
  • Deglaze with the white wine and scrape the bottom of the pan (to get all brown bits).
  • Then add 2 cups (500 ml) of broth. Stir briefly. And make the broth come to a boil. Turn the heat to medium. Leave it, uncovered and stir only one or two times in between, until all the liquids have been absorbed.
  • Add another ½ cup (120 ml) to the risotto. Check the firmness of your rice. If you think it's done, stop adding stock. Otherwise, add another half cup (120 ml) of stock and let it absorb.
  • Mix the spinach and the chicken through the risotto and heat everything well.
  • Turn off the heat.
  • Add the cream and the Parmesan cheese and stir.
  • Taste and season with salt, pepper and basil.
  • Top everything with pine nuts, stir again and serve immediately.

Nutrition Facts : Calories 825 kcal, Carbohydrate 88 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 1183 mg, Fiber 5 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

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

Tips:

  • Use Arborio rice: This short-grain rice is the best choice for risotto because it absorbs the cooking liquid and becomes creamy.
  • Toast the rice: This step helps to develop the rice's flavor and prevents it from becoming mushy.
  • Add the cooking liquid gradually: This allows the rice to absorb the liquid evenly and prevents it from becoming too soupy or too dry.
  • Stir frequently: This helps to prevent the rice from sticking to the bottom of the pan and ensures that it cooks evenly.
  • Season to taste: Add salt, pepper, and other seasonings to taste as you cook the risotto.
  • Finish with butter and Parmesan cheese: This adds a rich, creamy flavor to the risotto.

Conclusion:

This quick chicken and spinach risotto is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of chicken, spinach, and Parmesan cheese makes for a flavorful and satisfying dish. With a few simple tips, you can make a perfect risotto that is sure to impress your family and friends. So next time you're looking for a quick and easy meal, give this chicken and spinach risotto a try.

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