Spinach/ Carrot/ Tomato/ Chicken /demi Glaze Recipe

Cooking Instructions

1. 1

   Sauté the Base

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent.

2. 2

   Cook Chicken

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

3. 3

   Add Carrots and Rice

   Stir in the diced carrots and Arborio rice, cooking for an additional 2-3 minutes until the rice is lightly toasted.

4. 4

   Build the Risotto

   Gradually add the chicken broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next, cooking for about 18-20 minutes until the rice is creamy and al dente.

5. 5

   Incorporate Spinach and Tomato

   Once the rice is cooked, stir in the chopped spinach and diced tomato. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.

6. 6

   Finish with Demi-Glace and Cheese

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

7. 7

   Serve

   Serve the creamy risotto warm, garnished with additional Parmesan if desired.