Spinach risotto and lemony chicken

Temperatures are going down, I’m taking the comfort food back in. If you have picky eater in your house, that’s a great way to make them eat spinaches! It’s cut really finely so the taste is really mild.

 

For this recipe, I used the arborio rice I got in the July’s Gourmibox, the texture was absolutely perfect. Tender but not soggy.
Now let’s talk about the second star of the show : the lemony chicken. It really adds a little zestiness to the dish and makes it really come together. I love citrus so I’m biased of course.

Risotto is a story of patience so take your time and enjoy!
I plated the dish with a few roasted tomatoes and a couple olives but that’s really up to you. The tomatoes add a little freshness and lightness.

Spinach risotto and lemony chicken (serves 3-4) :

For the risotto :

  • 250g arborio rice
  • 2 garlic cloves
  • 1 liter (4 cups) chicken stock
  • 25g (1/3 cup) grated parmesan
  • 2 handfuls spinaches
  • 12,5 ml (1/4 cup) dry white wine
  • Butter
  • Salt and pepper

Wash your spinach and peel the garlic cloves. Put it all in a food processor and pulse until finely chopped.

Heat a deep pan with a large nod of butter, let it brown. Add garlic and spinaches, cook for 5-7 minutes on medium-low.

Add the rice and stir for 3 minutes, it must be coated in butter.

Add the white wine, stir and let it evaporate for 5 minutes, keep stirring.

Add the stock, one cup at a time and stir continuously. When the liquid is almost completely gone, add one more until the rice is tender and the sauce creamy.

When you reach your desired consistency, season with salt and pepper and add parmesan. Serve right away.

For the chicken :

  • 2 big (or 4 small) chicken breasts
  • 1/2 lemon
  • 1 tbsp dried marjoram
  • 1 tbsp olive oil
  • Salt and pepper

Marinate the chicken (30 min at least) in the juice of the lemon, marjoram and olive oil. Season to taste.

Heat a grill or a pan and when it’s hot, grill the breasts. Depending on the thickness of the chicken, cook it for 5-10 minutes on each side. Resist the need to flip it too often if you want that golden coloration!

Serve over your risotto.

 

  

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