Creamy Chicken Spinach Risotto

1. 1

   Heat cooking fat in a large cast-iron skillet or wok over medium-high heat; in a saucepan, gently warm broth to just below boiling, and have a ladle ready.

2. 2

   Season chicken cubes with salt and pepper; add to pan and brown on all sides, about 5 minutes; set aside.

3. 3

   Adding more fat to pan if needed, saute leeks, garlic, peppers, and mushrooms for 4-6 minutes over medium heat, stirring frequently.

4. 4

   Add risotto, stir well, and increase heat to medium-high, and cook for about 1 minute before adding white wine; continue cooking and stirring until all the wine has been absorbed.

5. 5

   Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt; turn down the heat to a simmer so the rice doesn't cook too quickly on the outside.

6. 6

   Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next; this will take around 15 minutes.

7. 7

   Continue adding stock and stirring until the rice is soft with a slight bite. If you run out of stock before the rice is cooked, add some boiling water, but be careful not to make the rice too mushy.

8. 8

   When the risotto is cooked, add the spinach and cooked chicken, cover, and cook over low heat for about 2 minutes.

9. 9

   Remove lid, stir to combine spinach and rice, and add goat cheese, mixing thoroughly.

10. 10

    Remove from heat, sprinkle with grated parmesan, and serve immediately.

* Per serving · 4 servings · Values may vary.