Spinach – Chicken – Risotto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 chicken breast fillet (s)
- 1 onion (s)
- 1 clove garlic
- 1 ½ cup rice
- 3 cup / s vegetable stock, possibly more
- 1 point creamed spinach
- 1 cup crème fraîche or sour cream or
- Yogurt or sour cream
- 100 g parmesan cheese
- little olive oil
Print Recipe
Pin Recipe Instructions
- Sear the chicken breast fillet in a little olive oil. Then add the finely chopped onion and garlic and sauté. Add the rice (preferably round grain rice, but long grain rice is also possible) and roast briefly.
- Then add a little more than double the amount of rice in the vegetable stock (approx. 3 - 4 cups). Cover and simmer on the lowest level for approx. 15 minutes. As soon as the rice is almost ready, add the thawed spinach. Stir well in between until everything is hot.
- Finally add the crème fraiche or sour cream (yoghurt or sour cream is also possible for the health-conscious) and stir well. Just before serving, add the grated Parmesan, stir vigorously and serve immediately.
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