Chicken / Shiitake Mushrooms / Pancetta / Sun-dried Tomatoes / Spinach Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Gather all the ingredients and chop the onion, garlic, sun-dried tomatoes, and slice the shiitake mushrooms.

2. 2

   Cook the Pancetta

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside.

3. 3

   Sauté the Vegetables

   In the same skillet, add another tablespoon of olive oil. Add chopped onion and sauté until translucent. Add minced garlic and cook for 1 minute.

4. 4

   Cook the Chicken

   Add the diced chicken to the skillet and cook until browned and cooked through. Season with salt and black pepper.

5. 5

   Add Mushrooms and Sun-Dried Tomatoes

   Stir in the sliced shiitake mushrooms and chopped sun-dried tomatoes. Cook for about 3-4 minutes until mushrooms are tender.

6. 6

   Add Arborio Rice

   Add the Arborio rice to the skillet and stir to coat the rice with the mixture. Cook for 2 minutes.

7. 7

   Add Chicken Broth Gradually

   Begin adding the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

8. 8

   Add Spinach and Cheese

   In the last few minutes of cooking, fold in the fresh spinach and grated Parmesan cheese. Stir until the spinach is wilted and the cheese is melted.

9. 9

   Finish and Serve

   Stir in the cooked pancetta, adjust seasoning if necessary, and serve hot.