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Lemon Chicken Risotto with Baby Spinach

Serves: 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. 1 In a heavy gage sauté pan add half the butter and sweat the chopped shallots & RC Garlic Puree.
  2. 2 Add the Arborio Rice and sauté for 5-6 minutes.
  3. 3 Add carrots & red pepper and sauté for 2-3 minutes.
  4. 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. 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. 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. 7 Stir in Parmesan cheese and Pesto Sauce, season with black pepper.
  8. 8 Finish risotto by stirring in remaining butter & serve.
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