Chicken And Spinach Dinner Risotto Recipe

About this recipe

A creamy and satisfying chicken and spinach risotto, perfect for a diabetic-friendly dinner. This dish combines tender chicken, fresh spinach, and a touch of parmesan for a wholesome meal.

Ingredients

• 50G Picard Chopped Chives
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 Bunch Baby Spinach - Bunch
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 Kg Carpi Arborio Risotto Rice, 1Kg
• - Ktc Vegetable Oil

Instructions

1. 1. Heat 1 tablespoon of oil in a large deep nonstick skillet over medium heat.
2. 2. Add 1 pound of diced boneless, skinless chicken breast to the skillet and cook for 5 minutes, stirring frequently, until lightly browned.
3. 3. Stir in 1 1/2 cups of arborio rice and 1 can (approximately 14 ounces) of Borough Broth Low Fodmap Chicken Bone Broth, and 1/2 cup of British Whole Milk. Bring the mixture to a boil.
4. 4. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally, until the rice is creamy and tender.
5. 5. Add 4 cups of baby spinach leaves to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the spinach is wilted and the chicken is fully cooked through.
6. 6. Sprinkle 1/4 cup of Picard Chopped Chives into the risotto during the last minute of cooking. Serve hot and enjoy your delicious, diabetic-friendly dinner.