Photo of Chicken and spinach risotto by WW

Chicken and spinach risotto

11
10
10
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
Chilli, anchovy and lemon give this hearty dish a favour lift.

Ingredients

olive oil

1 tbs

skinless chicken breast

270 g, (buy 300g), thinly sliced

salt reduced chicken stock

2 cup(s), (500ml)

brown onion

1 medium, finely chopped

garlic

2 clove(s), crushed

rice, arborio, dry

1½ cup(s)

anchovy fillets in oil, drained

4 medium, finely chopped

dried chilli flakes

¼ tsp

baby spinach leaves

120 g

grated parmesan cheese

¼ cup(s)

Instructions

  1. Heat half the oil in a medium frying pan. Cook the chicken, stirring, for 5-7 minutes or until browned and cooked through. Transfer to a plate.
  2. Meanwhile, place the stock and 2 cups (500ml) water in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, covered, until required.
  3. Heat the remaining oil in a large saucepan over medium-high heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the rice, anchovies and chilli and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque.
  4. Reduce heat to medium-low and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 20-25 minutes or until rice is tender.
  5. Stir the chicken and spinach into the risotto mixture. Cook for 1 minute or until chicken is heated through and spinach wilts. Season with salt and pepper. Serve topped with the parmesan.

Notes

SERVING SUGGESTION: Baby spinach, cucumber and parsley salad and lemon wedges.

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