Chicken, Shiitake Mushrooms, Spinach, Pancetta, And Sun-dried Tomatoes Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Gather and measure all ingredients before starting.

2. 2

   Cook the Pancetta

   In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5 minutes. Remove and set aside.

3. 3

   Sauté the Aromatics

   In the same skillet, add onions and garlic. Sauté until onions are translucent, about 3-4 minutes.

4. 4

   Cook the Chicken

   Add diced chicken breast to the skillet. Cook until browned and cooked through, about 5-7 minutes.

5. 5

   Add Mushrooms and Rice

   Stir in sliced shiitake mushrooms and Arborio rice. Cook for 2-3 minutes, stirring frequently.

6. 6

   Add Broth Gradually

   Pour in chicken broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

7. 7

   Stir in Spinach and Sun-dried Tomatoes

   Once the risotto is cooked, stir in chopped spinach, sun-dried tomatoes, and cooked pancetta. Cook for an additional 2-3 minutes until spinach is wilted.

8. 8

   Finish with Parmesan

   Remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.

9. 9

   Serve

   Serve warm, garnished with extra Parmesan and black pepper if desired.