Asiago Lemon Spinach Risotto With Braised Chicken Thighs
Asiago Lemon Spinach Risotto With Braised Chicken Thighs
Olivelle
8
10 minutes
40 minutes
Italian
Main Dish
Are you looking for that perfect, easy, comfort food dish that your whole family craves? This is one of our favorites. By using one of our robustly flavored Italian Risottos', you can create a one pot meal that your family asks for again and again!
We use chicken thighs because they are tender, flavorful, and stay moist beyond imagination however feel free to substitute chicken breasts, chicken tenders, or even halibut or shrimp.
If you want to cook this recipe in a Pressure Cooker or InstantPot, check out the instructions below.
Ingredients
7 Tbsp Sicilian Lemon Olive Oil, divided
3 Tbsp Meyer Lemon Balsamic Vinegar
1 Tbsp Mediterranean Rub
- 1 tsp Rosemary Sea Salt
- 4 Chicken Thighs
2 cups Asiago Lemon Spinach Risotto
- 1 cup White Wine
- 4-5 cups Chicken Stock
- 2 cups Spinach, chiffonade
- Parmesan Cheese, to finish
Directions
- In a large bowl or Ziploc bag mix together chicken thighs, 3 Tbsp olive oil, vinegar, rub, and salt. Let marinade for at least 30 minutes, while you start the risotto.
- In a large wide saucepan heat 4 Tbsp olive oil over medium heat. Add the Asiago Lemon Risotto mix and stir until well coated. Cook until slightly toasted, about 3-4 minutes.
- Add the wine and stir continually. Allow to fully cook off. Add chicken thighs into the pan.
- Add 1 cup stock at a time and stir until liquid is absorbed before adding another cup.
- Once you add your last cup of stock, turn heat to medium-low and cover the pan, simmering until chicken is cooked through about 20 mins being careful not to burn risotto in the bottom of the pan. Stir in chopped spinach.
- Serve immediately with fresh parmesan.
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