Step-by-Step Instructions
Prepare Ingredients:
Dice chicken into bite-sized pieces about 1 inch cubes. Chop spinach and sun-dried tomatoes. Measure out rice and have broth nearby ready to add. Having everything ready makes the stirring process much easier.
Sauté Chicken:
Heat olive oil in a heavy-bottomed pan over medium heat until shimmering, then add diced chicken. Cook for 5 to 7 minutes until golden brown on all sides. The chicken will finish cooking with the rice, so it need not be completely cooked through at this stage.
Toast The Rice:
Add Arborio rice to the pan with chicken and stir continuously for 1 to 2 minutes. This crucial step toasts the rice grains and helps them maintain their structure while absorbing liquid. The rice should become translucent around the edges while remaining white in the center.
Add Liquid Gradually:
Begin adding warm chicken broth a half cup at a time, stirring constantly, until each addition is fully absorbed. This slow process takes patience, about 20 to 25 minutes total, but creates the creamy consistency risotto is famous for. The rice should be tender but with slight resistance when bitten.
Incorporate Vegetables:
Once rice is cooked to al dente stage, stir in chopped spinach and sun-dried tomatoes. The residual heat will wilt the spinach perfectly without overcooking. The sun-dried tomatoes will release their rich flavor into the creamy rice.
Finish With Cheese:
Remove pan from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, tasting as you go until perfectly balanced. Let the risotto rest for 2 minutes before serving to allow flavors to meld.
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