Chicken Spinach Artichoke Risotto

Chicken Spinach Artichoke Risotto

This recipe was inspired by the all time favorite…  spinach artichoke dip. I combined all the amazing flavors in the popular dip with risotto and chicken. If you enjoy the dip, you will love this risotto. It is also a great way to stretch some chicken breasts. You could make this dish dairy free… just don’t include the cream or the cheese. I just wanted to  make it as decadent as possible since that is what spinach artichoke dip is all about. I didn’t have any parmesan in the house, but I did have some sharp cheddar, so that is what I used. Enjoy this recipe. It is a great comfort food meal. Serve with a green salad to balance everything out.

Chicken Spinach Artichoke Risotto

olive oil

1/2 cup red onion

2 cloves garlic

1 1/2 cups risotto (arborio) rice

1/2 cup white wine vinegar or white wine

1 quart of chicken stock

2 large chicken breasts

1 box frozen spinach

1 can artichokes

splash of cream or milk

1/2 cup parmesan cheese or sharp white cheddar

salt

pepper

Pour chicken stock into saucepan and heat until warm. Saute onion in olive oil in large skillet until soft over medium heat. Add garlic and risotto. Allow risotto to brown, stirring constantly. Add white wine or white vinegar and reduce down until absorbed by the rice. Add one half cup of chicken broth and stir until absorbed by the rice. Keep adding chicken stock to the rice until absorbed. While the rice is cooking, salt and pepper chicken breasts. Cook chicken in olive oil over medium heat until cooked all the way through. Squeeze water out of spinach. Add spinach and chopped artichokes into risotto after all of the chicken stock has been absorbed into the rice. Add a splash of cream or milk. Stir until combined and absorbed into the rice. Sprinkle with cheese and stir until combined. Add sliced chicken to risotto. Salt and pepper to taste. Serve with another sprinkle of cheese. Enjoy!

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