Chicken and sun-dried tomato risotto
Indulge in a creamy Chicken and Sun-Dried Tomato Risotto, expertly crafted with tender chicken thighs, vibrant spinach, and rich sun-dried tomatoes. This delightful dish is simmered to perfection with aromatic leek and buttery chicken gravy, offering a comforting and flavorful meal that’s perfect for any occasion.
Cook time 25 min
Prep time 5 min
Ingredients:
6 cups chicken gravy2 tbsp butter
4 chicken thighs
1 leek
2 cups white rice
1/2 cup sun-dried tomatoes
4 cups spinach
Chicken and sun-dried tomato risotto is a flavorful and creamy Italian dish that brings together tender chicken, savory sun-dried tomatoes, and fresh spinach. This recipe is perfect for a comforting and hearty meal that will impress your family and friends.
Instructions:
- If you don't have pre-made chicken gravy, you can use chicken broth or stock as a substitute.
- In a large skillet or saucepan, melt 1 tablespoon of butter over medium heat.
- Season the chicken thighs with salt and pepper.
- Add the chicken thighs to the skillet, cooking them until they are golden brown on both sides and fully cooked through. This should take about 5-7 minutes per side.
- Remove the chicken thighs from the skillet and set them aside to rest. Once cooled, shred or chop the chicken into bite-sized pieces.
- In the same skillet, melt the remaining 1 tablespoon of butter.
- Add the sliced leek and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes.
- Add the white rice to the skillet with the leeks. Stir to coat the rice with the butter and let it toast slightly, about 2-3 minutes.
- Begin adding the chicken gravy, one ladle at a time, stirring constantly. Wait until each ladle of gravy is absorbed before adding the next. This process should take about 20-25 minutes and will allow the rice to release its starch, creating a creamy texture.
- When the rice is nearly al dente and you have about 1-2 ladles of gravy left, stir in the chopped sun-dried tomatoes.
- Add the shredded chicken back into the skillet, stirring to combine.
- Add the roughly chopped spinach and cook until the spinach is wilted and incorporated into the risotto.
- Once the rice is fully cooked (it should be creamy and quite rich), and all ingredients are well combined, taste and adjust seasoning if necessary.
- Remove from heat and let the risotto rest for a couple of minutes before serving.
- Serve the risotto hot, garnishing with any additional toppings, such as freshly grated Parmesan cheese or a sprinkle of fresh herbs, if desired.
Tips:
- Warm the chicken gravy before adding it to the risotto. This helps maintain a consistent cooking temperature and ensures the rice cooks evenly.
- Stir the risotto frequently. This releases the starch in the rice, giving the dish its creamy texture.
- Cut the sun-dried tomatoes into small pieces for even distribution throughout the risotto.
- Use a wide, shallow pan for cooking the risotto. This ensures the rice cooks evenly and allows for better evaporation of liquid.
- Keep the heat on medium-low. Cooking the risotto slowly ensures the rice absorbs the flavors and achieves the right consistency.
This Chicken and sun-dried tomato risotto is a delicious and satisfying meal that's perfect for any occasion. With its creamy texture and rich flavors, it’s sure to become a favorite in your recipe collection. Follow these tips for a perfect risotto every time, and enjoy the compliments from your delighted diners.
Nutrition per serving
4 ServingsCalories 920kcal
Protein 30g
Carbohydrates 130g
Fiber 5g
Sugar 10g
Fat 33g
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