Spinach Risotto with Gorgonzola and Chicken Breast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spinach, frozen
- 600 g chicken breast
- 250 g risotto rice
- 100 g Goronzola
- 50 g parmesan cheese
- 50 ml white wine
- 1 cup cream, 200 g
- 600 ml vegetable stock
- 1 onion (s)
- 2 cloves garlic)
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees circulating air.
- Thaw and drain the spinach. Cut the Gorgonzola into cubes and grate the parmesan if necessary. Wash the chicken breast and pat dry. Fry the chicken breast fillets in the oil until golden brown in a pan and bake in the oven for 15-20 minutes.
- Cut the onion into cubes and finely chop the garlic. Sauté in olive oil. Add the risotto rice and sauté too. Gradually pour in the hot vegetable stock and let it swell for approx. 20 minutes while stirring constantly. After 10 minutes of the swelling time, add the cup of cream. Add the spinach and the white wine. Fold in the grated parmesan and gorgonzola cubes and don`t forget to stir! Season to taste with salt and pepper.
- Then arrange a risotto ball on a plate and add the chicken breast.
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