CHICKEN & SPINACH RISOTTO

There is nothing better than warm, toasty food in winter. Last winter I made several risottos and I think as a result I tired of them all too quickly. The other night I asked my boyfriend what he wanted for dinner (which is usually a mistake as 99% of the time he pleads for red meat). He quietly mentioned that he had not been served with a risotto for sometime. Hence my Sunday dinner risotto dish. My dear mother had purchases some very crisp, fresh baby spinach which I used for the vegetable component along with leek and fresh chives. If you wish to upp the vegetable intake, adding artichokes would be delicious and/or some low-fat sundried tomatoes.

INGREDIENTS

• 400g chicken breast fillets, cut into even strips
• 2 garlic cloves, finely chopped
• 1 leek, finely chopped
• 5 cups chicken or vegetable stock (preferably Massel brand)
• 1 1/2 cups arborio rice 
• 80g baby spinach, washed and drained
• 2 tablespoons fresh chives, finely chopped
• 1/4 cup dry white wine
• 1 teaspoon liquid coconut oil
• sea salt & black pepper
• Optional (if not making dairy-free) 2-3 tablespoons finely grated parmesan cheese

COOKING 

1. Heat a large saucepan over medium heat, adding coconut oil and swirling to coat pan. Add leek and garlic and cook, stirring, for 1-2 minutes or until leek has softened slightly. Add chicken pieces and cook, stirring constantly, until chicken is coloured and no pink flesh remains. Add rice to the saucepan and stir well, then add stock and wine. Bring to the boil, then simmer, covered, over low heat for 20 minutes or until rice is absorbed and no liquid remains. 

2. Remain from heat and place rice in a large serving bowl. Toss in baby spinach, chives and parmesan if you wish. Add sea salt & pepper, tossing well, and serve warm. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 35 minutes 

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