RECIPE: Easy chicken, mushroom, & spinach risotto

Now that we are getting into late autumn, the temperatures are starting to really drop and many of us are looking for warm and nourishing foods to heat and satisfy us. Risotto is a perfect meal for this time of year and the beauty of this recipe is that it is relatively quick and super easy. 

This dish is made predominately with arborio rice which originates from Northern Italy. It you are counting, arborio rice contains less calories than normal rice. However, it is higher in amylopectin (a starch found in rice) and it is this starch that causes the creamy texture without the need to add ingredients such as cream or cheese. Maintaining a healthy amount of carbohydrates in your diet also promotes brain function so make space for this dish in your diet.

I have added four cloves of garlic (but feel free to add more). Part of the onion family, this vegetable (although often used as a herb or spice) has long been known for its’ proven health benefits. A number of studies have shown that regularly supplementing your diet with quality garlic can help reduce the number and also the severity of colds suffered. It is a perfect time of year to be boosting your immune system with additional garlic!

I have made the serves quite large as I’m expecting most will have recently cycled or will soon be back on the bike.

Ingredients

Use organic where possible and always read ingredient labels.

– 1 tbs preferred cooking oil

– 1/2 cup apple cider vinegar

– 1 tbs butter

– 1 medium onion chopped

– 4 cloves garlic – crushed or finely chopped

– 2 cups (approx 100g) baby spinach leaves

– 2 cups mushrooms chopped

– 400g skinless chicken (or protein alternative) cut into approx 2cm cubes

– 4 and 1/2 cups chicken stock (see AMB edition #182 for a great recipe!)

– 2 cups arborio rice (washed)

– shaved parmesan cheese and chopped fresh parsley to top if you desire

Method:

1. In a large pot heat oil and cook chicken and mushrooms – once cooked, remove and place in a large dish 
2. Return the same pot with the left-over ‘bits’ to high heat and add butter, onions and garlic and cook until soft
3. Add rice and stir through until coated and rice turns opaque then add the apple cider vinegar and stir through again
4. Return the chicken and mushrooms, add the chicken stock, stir and bring to the boil
5. Once boiling, stir and reduce heat. Place the lid on the pot with a slight gap (5mm) to allow some steam to escape
6. Simmer for 20 mins – checking and stirring once or twice – consistency is up to you – if you think it is getting a little too dry, just add a little more water (1/4 cup)
7. Add spinach on top and close lid to allow to wilt for 2-3 mins
8. Stir wilted spinach through and if you are happy with the consistency, it is done! If not, cook for a little longer so the rice can absorb more of the broth/water.

• Top with parsley (I prefer coriander) and/or parmesan – this recipe should provide about 6 serves and is perfect for freezing for an easy future dinner.

Nutrition per serve (approx 350g serve):

Energy – 1800kJ (approx 430kcal)

Protein – 20.4g

Fat – 15.6g

Carbohydrate – 50.1g

Need something sweet now? Read our Cafe Style Banana Bread Recipe