Chicken and Spinach Risotto

This recipe appeared on the Minute rice package in 2008.

Makes 4 Servings

3 Member Ratings
  • Ingredients
    1 Tbsp oil
    1 lb boneless skinless chicken breast, cut into bite-size pieces
    4 cups fresh baby spinach leaves
    1 1/2 cups Minute® White Rice, uncooked
    1 cup cherry tomatoes, halved
    1 can (14 1/2 oz.) chicken broth
    1/4 cup shaved Parmesan cheese
  • Directions
    • Heat oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
    • Add spinach, rice, tomatoes, and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.
    • Stir in the Parmesan cheese.
    • Try using 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use. Or, prepare as directed, using Reduced Fat Parmesan Style Grated Topping for the grated parmesan cheese.
  • Nutritional Info

    *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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