Rich, creamy risotto with earthy mushrooms and spinach. The risotto takes a bit of time but so worth it. I think of stirring the risotto as adding the love. The marinated chicken is easy; comfort food at it’s very best.
|2||Maple Leaf Prime® Marinated Boneless Skinless Dijon Mustard and Herbs Chicken Breasts|
|3 tbsp||(45 mL) Butter|
|2 tbsp||(30 mL) Olive oil|
|1 1/2 cups||(375 mL) Assorted mushrooms, chopped|
|1 cup||(250 mL) Packed baby spinach|
|Salt to taste|
|1 cup||(250 mL) Arborio rice|
|1/4 cup||(60 mL) White wine|
|3 1/2 cups||(875 mL) Reduced sodium chicken broth|
|Grated Asiago cheese|
|Chopped fresh herbs (optional for garnish)|
PREHEAT oven to 350°F (180°C).
ARRANGE chicken on a parchment paper lined baking sheet and roast in the preheated oven for about 20 minutes or until cooked through to an internal temperature of 165°F (74°C). Let rest for 5-7 minutes. Keep warm.
HEAT 1 tbsp (15 mL) each of butter and olive oil in a small skillet. Add mushrooms and sauté for 5-7 minutes on medium-high. Add spinach and cook until just wilted. Season with salt and set aside.
HEAT the remaining oil and butter in a large shallow pot over medium heat. When the butter begins to froth, add onions and cook for 2-3 minutes. Stir in rice and cook stirring until rice begins to toast, 1-2 minutes. Add wine and cook for another 1-2 minutes and continuing to stir. Ladle 1 cup (250 mL) of broth into the rice; stir until the broth is absorbed. Continue to add broth and stir, allowing the broth to absorb between each addition for 20-23 minutes. Taste rice for doneness. Rice should be cooked but slightly hard in the center. Remove from heat and stir in mushrooms, spinach and Asiago cheese. The cheese will thicken the mixture so loosen with a bit of chicken broth if needed. Season to taste with salt.
SERVE immediately with Dijon and Herb Chicken Breasts. Garnish with fresh herbs and more Asiago.
OPTION – Chop chicken into the risotto and add along with mushrooms and spinach.
Show More Comments
No Comments yet