a
Lemon Chicken Risotto with Baby Spinach
10-8 oz. portions
Ingredients
- 1 lb. baby spinach
- 2 oz. Parmesean cheese
- 4 oz. butter
- 2 oz. chopped shallots
- 1 oz. pureed garlic
- 14 oz. Arborio Rice
- 10 oz. julienned carrots
- 3 oz. diced red bell pepper
- 3 oz. white wine
- 1 qt. prepared Reserve Collection Chicken Base
- 12 oz. grilled chicken breast diced
- 2 Tbsp. fresh lemon zest
- 4 oz. Pesto Sauce
- Black pepper to taste
Instructions
- 1 In a heavy gage sauté pan add half the butter and sweat the chopped shallots & RC Garlic Puree.
- 2 Add the Arborio Rice and sauté for 5-6 minutes.
- 3 Add carrots & red pepper and sauté for 2-3 minutes.
- 4 Add white wine and 12 oz. of Reserve Collection Chicken Base (No Added MSG, Gluten Free) & grilled chicken while stirring frequently until rice has absorbed the stock.
- 5 Add another 12 oz. Reserve Collection Chicken Base (No Added MSG, Gluten Free) and continue stirring frequently until rice has absorbed the stock.
- 6 Add the remaining 8 oz. of Reserve Collection Chicken Base (No Added MSG, Gluten Free), baby spinach & fresh lemon zest continue stirring until rice absorbs the stock and is tender.
- 7 Stir in Parmesan cheese and Pesto Sauce, season with black pepper.
- 8 Finish risotto by stirring in remaining butter & serve.