@TheSaltyCooker Marry Me Chicken Risotto
Comment “RECIPE” below & I’ll DM you the recipe.
Today we’re doing a fun twist on the classic Marry Me Chicken recipe
by making it into a risotto. I used @Riceselect arborio rice to create
this delicious meal. Their rice is a pantry staple and their twist off
lids make use even easier! Check them out at your local supermarket
today!
Ingredients
1 cup Riceselect Arborio Rice
2 ½ cups chicken stock
1 cup heavy cream
8oz shredded parmesan cheese
1 tsp thyme leaves (not ground)
1 tsp oregano
2 tsp kosher salt
2 cups fresh baby spinach
1 shallot, fine dice
2 garlic cloves, minced
1 tbsp tomato paste
3oz sundried tomatoes, diced
1 tbsp olive oil
1lb chicken boneless/skinless chicken breast, cubed
Topping: ¼ cup fresh basil
Place a stock pot over medium/low heat and add the chicken stock. Heat
up the stock while starting the next steps. Place a large skillet over
medium heat. Add the olive oil and cubed chicken breast. Brown all
sides and remove the chicken from the pan. To the same pan add the
diced shallot, minced garlic and the arborio rice. Cook for 5 minutes
to slightly toast the rice, cook the shallot and minced garlic. Add
the warmed chicken stock 1 cup at a time, stirring. Once the rice has
soaked up the liquid, add another cup, repeat until the last of the
stock is in the pan. Turn the heat to low. Add the rest of the
ingredients and add the chicken back to the dish. Stir well. Top with
fresh basil, enjoy!