Name: Chicken, mushroom and spinach risotto
Yield: 1
Ingredients: 9.20 gm olive oil; 400g chicken thigh fillets, sliced thickly; 150g button mushrooms; 100g baby spinach; 125.00 ml frozen peas; 50g grated parmesan cheese; 765.00 gm hot chicken stock; 25g butter; 18.20 gm olive oil; 1 brown onion, finely chopped; 1 garlic clove, crushed; 400.00 gm arborio rice; 125.00 gm white wine (optional)

Chicken, mushroom and spinach risotto

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"Delicious member-submitted recipe, not taste-tested by our team."

Ingredients:

9.20 gm olive oil
400g chicken thigh fillets, sliced thickly
150g button mushrooms
100g baby spinach
125.00 ml frozen peas
50g grated parmesan cheese
765.00 gm hot chicken stock
25g butter
18.20 gm olive oil
1 garlic clove, crushed
400.00 gm arborio rice
125.00 gm white wine (optional)

Instructions:

In a large pot, heat olive oil and butter. Cook garlic and onions until translucent, stirring occasionally.
Combine rice and white wine in a pot and let the rice absorb the wine. Pour in 1/2 cup of hot chicken stock and stir constantly until fully absorbed. Continue this process, adding 1/2 cup of stock at a time.
Heat oil in a frying pan until shimmering, then add chicken and mushrooms. Sauté for 5 minutes, stirring occasionally, until chicken is cooked through.
Introduce the seasoned chicken, fresh spinach, and sweet peas to the creamy risotto while incorporating the final 1/2 cup of flavorful stock.
Take the pan off the heat, sprinkle in Parmesan cheese, and then season generously with freshly ground black pepper.

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