Chicken/ Shiitake Mushrooms/ Spinach Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the chicken broth to a gentle simmer. Keep it warm over low heat.

2. 2

   Sauté the Chicken

   In a large skillet or pan, heat the olive oil over medium heat. Add the diced chicken breast and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.

3. 3

   Cook the Vegetables

   In the same pan, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced shiitake mushrooms, and cook for another 3-4 minutes until the mushrooms are tender.

4. 4

   Toast the Rice

   Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to toast slightly.

5. 5

   Add Broth Gradually

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

6. 6

   Combine Ingredients

   Once the rice is cooked, stir in the cooked chicken, chopped spinach, butter, and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the spinach wilts.

7. 7

   Serve

   Remove from heat and let sit for a minute before serving. Enjoy your creamy risotto warm!