This creamy risotto is easy to prepare, but makes an elegant satisfying dish for company with its colourful spinach and chunks of grilled chicken.
39 people made this
900ml chicken stock, made with stock cubes
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
300g arborio rice
150ml dry white wine
225g baby spinach leaves
280g cooked flamegrilled chicken
2 tbsp mascarpone cheese
2 tbsp chopped fresh parsley
50g Parmesean cheese
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Method Prep:5min › Cook:25min › Ready in:30min
Heat the chicken stock in a small pan and keep it gently simmering. Heat the butter and olive oil in a large pan. Add the onion and garlic, and cook over a medium heat for 4-5 minutes, stirring, until softened.
Using a wooden spoon, stir in the rice and coat it with the buttery onions. Then add the wine and simmer until almost evaporated.
Gradually add the simmering chicken stock a ladleful at a time, stirring occasionally, for about 20 minutes total. Five minutes before the rice will be ready, increase the heat and stir in 225g baby spinach leaves. Lower the heat when the risotto starts to bubble again. Two minutes before the end of cooking time, stir in 280g cooked flamegrilled chicken and 2 tbsp mascarpone cheese. When the risotto is tender and creamy, stir in 2 tbsp chopped fresh parsley and a little freshly grated nutmeg. Scatter with Parmesan cheese.