One Pot Chicken and Spinach Risotto

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 3-4 minutes. Stir occasionally to prevent burning.
2. Add the Arborio rice to the pan and stir well, coating the rice with oil. Cook for 2-3 minutes until the edges of the rice become translucent.
3. Pour in the white wine and stir continuously until the wine is absorbed by the rice. This step adds depth and flavor to the risotto.
4. Start adding the heated chicken stock, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and almost cooked. Adjust the heat as necessary to maintain a gentle simmer.
5. Once the rice is nearly cooked, stir in the cooked chicken and fresh spinach. Cook for another 4-5 minutes until the spinach wilts and the chicken is heated through.
6. Remove the pan from the heat and stir in the Parmesan cheese and butter until creamy. Season with salt and pepper to taste. If the risotto is too thick, you can add a bit more stock to reach your desired consistency.
7. Plate the risotto and garnish with chopped fresh parsley. Serve immediately while hot and creamy. Tip: Keep a small pot of stock warm on the stove, so you can easily add it to the risotto as needed. This helps the risotto cook evenly.