Easy & Creamy Chicken and Spinach Risotto Recipe: The Ultimate No-Stir Guide
Welcome to a world where culinary dreams meet effortless execution! Imagine a truly satisfying, incredibly creamy bowl of risotto, generously studded with succulent fried chicken and vibrant fresh spinach, all infused with a rich, savory broth, a touch of cream, and the irresistible sharpness of Parmesan cheese. This isn’t just any risotto recipe; it’s a game-changer designed for home cooks who crave gourmet flavors without the endless stirring typically associated with this classic Italian dish. Yes, you heard that right – a delicious, creamy risotto without constant stirring!
With the arrival of spring, we’re once again blessed with an abundance of fresh, tender spinach leaves. Bursting with essential vitamins and minerals, particularly iron, spinach is a nutritional powerhouse. And because we’re still in the early, cooler days of the season, the leaves are beautifully young, mild, and wonderfully crisp. While spinach is excellent in salads or stir-fries, its delicate flavor and texture truly shine when incorporated into a hearty, comforting Italian risotto.
This recipe offers a delightful twist on tradition, simplifying the process without compromising on taste or texture. Forget the myth that a perfect risotto demands constant attention. We’ll show you how to achieve that coveted creamy consistency with minimal effort, making this an ideal meal for busy weeknights or relaxed weekend dinners. Stick around, because the secret to this “no-stir” magic will be revealed!
If you’re a fan of the rich, comforting taste of risotto, be sure to explore more of our delightful variations, like this exquisite risotto with shrimp and arugula, perfect for seafood lovers looking for a fresh twist.
Understanding Risotto: More Than Just Rice
Before we dive into the simplified cooking method, it’s always fascinating to understand the origins of the dishes we prepare. Risotto, a staple of Northern Italian cuisine, is much more than just a rice dish; it’s a testament to Italian culinary ingenuity, transforming humble ingredients into a luxurious, creamy masterpiece. Unlike other rice preparations where grains are simply boiled, risotto involves a unique method that encourages the rice to release its starches, creating a velvety texture that is truly distinct.
Traditionally, every risotto recipe follows a series of five fundamental steps, each contributing to its characteristic richness. It begins with the *soffritto*, a aromatic base created by gently frying finely chopped onion (and often garlic) in butter or olive oil. Next, the dry risotto rice is added to the pan and toasted, a crucial step known as *tostatura*. This process coats each grain in fat, sealing its exterior and allowing it to absorb liquid slowly and evenly, preventing it from becoming mushy and ensuring a pleasant al dente bite.
The third step involves adding liquid, typically starting with a splash of dry white wine to deglaze the pan and add a layer of complex flavor. Once the wine has evaporated, warm broth is gradually introduced, ladle by ladle, while the mixture is continuously stirred. This constant stirring is believed to be essential for agitating the rice grains, encouraging them to release their starches and create that signature creamy consistency. As the broth is absorbed, more is added, a process repeated until the rice is perfectly cooked. The fourth step involves incorporating other main ingredients like vegetables, meat, or fish. Finally, the *mantecatura* stage sees the risotto taken off the heat and enriched with a knob of butter, a swirl of cream, and/or a generous amount of grated hard cheese like Parmesan. This final vigorous stir emulsifies the fats and starches, giving the risotto its ultimate smooth, glossy, and undeniably creamy finish. Understanding these traditional steps helps us appreciate the clever shortcuts we’re about to take without sacrificing quality.
The Revolutionary No-Stir Risotto Method
For years, the cardinal rule of risotto has been “stir, stir, stir.” Many home cooks have shied away from making risotto, intimidated by the perceived need for continuous stirring, which can feel like a laborious task tethering them to the stovetop. However, what if we told you that constant stirring isn’t always necessary for an exquisite, creamy risotto? Scientific culinary research has debunked this long-held belief, revealing a much simpler path to perfection.
The esteemed food science experts at Serious Eats have extensively experimented with risotto preparation, and their findings (which I wholeheartedly endorse) suggest that continuous stirring is largely inefficient and often unnecessary. The traditional need for constant stirring stemmed from the use of narrow, deep risotto pans. In such pots, rice and liquid tend to stack, limiting contact between the grains and the hot liquid. Stirring helps redistribute the rice, ensuring even cooking and optimal starch release.
However, when you use a wider pan or a large skillet, the game changes entirely! A wider surface area allows the liquid to spread out into a thinner layer, facilitating more even heat distribution and contact between the rice and the broth. This means the rice grains can release their starches effectively with much less intervention. You don’t need to stand over the pot, stirring relentlessly. Instead, you can add most of the liquid, let it simmer, and stir only occasionally – perhaps just once or twice – until the liquid is absorbed. This frees you up to prepare other components of your meal, chop vegetables, or simply relax! I’ve tried this method countless times, and the results are consistently fantastic: a creamy, delicious risotto with significantly less effort. So, grab your widest skillet or a spacious pot, and get ready to enjoy a stress-free risotto experience!
Key Ingredients for Your Chicken and Spinach Risotto
Crafting a truly memorable chicken and spinach risotto begins with selecting high-quality ingredients. Each component plays a vital role in building the layered flavors and achieving that signature creamy texture. Here’s a breakdown of what you’ll need for this delectable dish:
Fresh vs. Frozen Spinach: Your Best Bet
Whenever possible, opt for fresh spinach leaves. Their vibrant color, tender texture, and mild, earthy flavor are unparalleled, especially during peak spring season when they are at their freshest. Fresh spinach wilts beautifully into the risotto, adding a delightful freshness. If fresh spinach isn’t in season or readily available, good quality frozen spinach can be a suitable substitute. Just be sure to thaw it completely and squeeze out any excess water before adding it to the risotto to prevent it from watering down your dish. This step ensures the spinach integrates seamlessly without altering the risotto’s desired consistency.
Selecting the Right Wine for Risotto
Wine is a cornerstone of traditional risotto, adding depth, acidity, and a touch of elegance. For this creamy chicken and spinach risotto, a dry white wine is highly recommended. Varieties like Chardonnay, Sauvignon Blanc, Pinot Grigio, or even a dry Pinot Noir (white version) work wonderfully. The acidity in dry white wine cuts through the richness of the dish, brightening the flavors, while its subtle notes complement both the chicken and spinach. Don’t worry about the alcohol content; it will completely evaporate during the cooking process, leaving behind only its nuanced flavor. If you prefer to avoid alcohol entirely, you can simply substitute the wine with an equal amount of additional chicken broth. While the flavor profile will be slightly different, your risotto will still be delicious and creamy.
Beyond these, you’ll need high-quality risotto rice (Arborio is a common and excellent choice), flavorful chicken broth, tender chicken breasts, aromatic onion and garlic, rich Parmesan cheese, a splash of cream, and a garnish of toasted pine nuts and fresh basil for that perfect finishing touch. Salt and pepper, of course, will be used to season to perfection.
How to Master Spinach and Chicken Risotto
This recipe demystifies the process of preparing a truly creamy and flavorful risotto, combining the robust taste of chicken with the freshness of spinach, all simmered in a delightful broth and wine base, and finished with luxurious cheese and cream. The journey begins by gently wilting your fresh spinach and setting it aside, followed by browning tender chicken cubes to golden perfection, locking in their flavor. Then, we build the classic risotto foundation: sautéing aromatic onions and garlic before toasting the Arborio rice until it glistens. The secret to our no-stir method unfolds as you deglaze with white wine, then add the majority of the warm chicken broth, allowing the rice to slowly absorb the liquid and release its starches with minimal stirring. Once the rice reaches its ideal al dente texture, the pre-cooked spinach and chicken are gently folded in and warmed through. The grand finale involves stirring in grated Parmesan cheese and a touch of cream off the heat, creating an unbelievably luscious texture. A final seasoning to taste, a sprinkle of fresh basil, and a generous topping of toasted pine nuts complete this elegant yet incredibly easy dish. Serve it immediately to savor its optimal creamy goodness!
While almost all traditional risotto recipes include wine, it’s not strictly mandatory. Wine is a key ingredient that adds a wonderful layer of flavor and acidity, which brightens the dish and cuts through the richness. The alcohol content fully vaporizes during cooking, so only the flavor remains. If you prefer to omit wine, simply replace it with an equal amount of extra chicken broth. Your risotto will still be flavorful, though it will have a slightly different depth compared to one made with wine.
Technically, yes, you can use water, but it’s strongly not recommended. Chicken or vegetable stock is crucial for imparting a significant amount of flavor to your risotto. Water will dilute the taste, resulting in a much blander dish that lacks the savory depth and complexity that stock provides. For a truly delicious and rich risotto, always use a good quality broth.
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📖 Recipe
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RECIPE CARD
Andréa
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Equipment
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frying pan
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Large pot 10.5 quarts or wide skillet
Ingredients
- 10 oz. fresh spinach, washed and drained
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced into ½ x ½ inch (1 x 1 cm) cubes
- 1 medium onion, finely chopped
- 1 clove garlic, minced or squeezed
- 2 cups risotto rice, such as Arborio or Carnaroli
- ½ cup dry white wine, Chardonnay, Sauvignon Blanc, Pinot Grigio, or dry Pinot Noir
- 3 cups chicken broth, preferably warm
- 3 oz. freshly grated Parmesan cheese
- ¼ cup heavy cream
- 1 oz. pine nuts, lightly roasted, for garnish
- ½ oz. fresh basil, chopped, for garnish
- salt and freshly ground black pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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In a large frying pan, add the fresh spinach (with any clinging water) and cook over medium heat until it wilts and shrinks significantly.10 oz. fresh spinach
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Remove the wilted spinach from the pan, squeeze out any excess water, and set it aside.
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In the same pan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken breasts and fry until they are golden brown and thoroughly cooked through. Remove the chicken from the pan and set it aside with the spinach.3 tablespoons olive oil, 1 pound boneless, skinless chicken breasts
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Using a large, wide pan or a Dutch oven (for optimal no-stir results), add the remaining 2 tablespoons of olive oil. Sauté the chopped onion for about three minutes over medium heat until it becomes translucent and softened.1 medium onion
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Add the minced garlic to the pan and stir-fry for an additional 30 seconds until fragrant, being careful not to burn it.1 clove garlic
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Add the risotto rice to the pan and toast it for 2-3 minutes, stirring continuously, until the edges of the white grains become translucent and appear slightly glassy.2 cups risotto rice
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Pour in the dry white wine and deglaze the pan, scraping up any delicious brown bits from the bottom. Stir until the wine has almost completely evaporated.½ cup dry white wine
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Add 2 cups (500 ml) of chicken broth to the pan. Stir briefly once to combine, then bring the broth to a gentle boil. Reduce the heat to medium-low, leaving the pan uncovered. Allow the rice to absorb the liquid, stirring only one or two times during this stage, until most of the broth has been absorbed (approximately 10-12 minutes).3 cups chicken broth
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Add another ½ cup (120 ml) of broth to the risotto. Stir once. Taste the rice to check its firmness; it should be al dente (tender with a slight bite). If it’s done to your liking, stop adding broth. If not, add the final ½ cup (120 ml) of broth and continue to cook until absorbed.
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Gently stir the reserved spinach and cooked chicken through the risotto, ensuring everything is well combined and heated through.
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Remove the pan from the heat.
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Stir in the heavy cream and grated Parmesan cheese until fully incorporated and the risotto achieves a wonderfully creamy, luscious texture.¼ cup heavy cream, 3 oz. freshly grated Parmesan cheese
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Taste the risotto and season with salt and freshly ground black pepper as needed. Stir in the fresh basil.½ oz. fresh basil, salt and freshly ground black pepper
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Garnish generously with toasted pine nuts, give a final gentle stir, and serve your exquisite chicken and spinach risotto immediately. Enjoy!1 oz. pine nuts
Notes
For a truly authentic and creamy risotto, the choice of rice is paramount. While Arborio rice is widely available and performs admirably (and is used in this recipe), other varieties like Carnaroli and Vialone Nano are also excellent choices, often preferred by professional chefs for their superior starch content and ability to maintain a firm texture. These medium-grain Italian rices are specifically cultivated for risotto due to their high amylopectin starch content, which is what gives risotto its characteristic creaminess. Avoid using long-grain rice, as it won’t release enough starch and will result in a dry, unappealing dish. The toasting step (tostatura) is crucial; it coats each grain with a film of fat, allowing for a slower, more even absorption of liquid and preventing the rice from becoming gummy.
2. – The Role of Chicken Broth
Good quality chicken broth is fundamental to the flavor of your risotto. It provides the savory backbone that water simply cannot. Homemade broth is always best, but a good store-bought low-sodium chicken broth will also yield excellent results. A common debate centers around the temperature of the broth – some recipes insist it must be hot. While using warm broth can slightly speed up the cooking time by not lowering the temperature of the rice, scientific studies (and practical experience) show that using cold broth has no significant impact on the final flavor or creaminess of the risotto. It might just take a few extra minutes to come to temperature. So, don’t stress if your broth isn’t piping hot; it’ll still be delicious!
3. – Creative Substitutions
- Spinach – Feel free to experiment with other leafy greens! Finely chopped kale, tender escarole, or peppery arugula can be fantastic alternatives to spinach, each offering a slightly different flavor profile and texture.
- Cream – For an even richer, more traditional *mantecatura* (the finishing step), you can substitute the heavy cream with unsalted butter. Use about 3 tablespoons of cold butter, cut into cubes, and stir it in vigorously off the heat at the very end. The butter’s emulsification will create an incredibly creamy and glossy finish.
- Chicken – To transform this into a delightful vegetarian risotto, simply omit the chicken. Instead, sauté 13 oz. (400 grams) of sliced and fried mushrooms (such as cremini or button mushrooms) until golden brown and tender, then add them in step 9. Mushrooms lend a wonderful umami depth.
- Parmesan – While Parmesan cheese is classic, you can explore other hard Italian cheeses. Pecorino Romano offers a sharper, saltier kick, while Gruyère or even a sharp Cheddar can introduce a different, yet equally delicious, cheesy dimension.
4. – Mastering the Almost No-Stir Technique!
The key to successful “no-stir” risotto lies in your equipment and patience. Use a pan that is wide enough to allow the risotto rice to spread out in a relatively thin layer. This maximizes the surface area contact between the rice and the liquid, promoting even cooking and starch release without constant agitation. With a wide pan, you’ll only need to stir one or two times after adding the initial large amount of broth. If you’re using a narrower, deeper pot, you will need to stir more frequently (though perhaps not continuously) to ensure the liquid reaches all the rice grains and prevents sticking. Keep the heat at a gentle simmer, not a rolling boil, for best results.
5. – Storage and Reheating
- Risotto is best enjoyed immediately upon preparation. Unfortunately, leftovers do not reheat well. The starches in the rice continue to absorb moisture and can change texture, often becoming gummy or overly dry. For the best culinary experience, aim to cook and serve your risotto fresh.
6. – Nutrition Values
The provided nutrition values are an estimate based on 4 generous servings. Please note that exact values may vary based on specific brands and ingredient quantities used. If serving smaller portions (e.g., for 5 persons), the nutritional values per serving will naturally decrease.
Nutrition
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