Creamy Chicken and Spinach Risotto: An Easy, No-Fuss Recipe for a Delicious Italian Meal
Indulge in a truly satisfying culinary experience with this creamy chicken and spinach risotto. Featuring tender, pan-fried chicken, vibrant fresh spinach, and rich Arborio rice bathed in a savory broth, cream, and a generous sprinkle of Parmesan cheese, this dish is a symphony of flavors and textures. Best of all, it’s an incredibly easy recipe that requires minimal stirring, making it perfect for a delightful weeknight dinner!
With the arrival of spring, we’re eagerly welcoming back an abundance of fresh, young spinach. This leafy green is not only a versatile ingredient but also a nutritional powerhouse, packed with essential vitamins, minerals, and iron. Early spring spinach leaves are particularly tender and flavorful, making them ideal for a variety of dishes.
While fresh spinach shines in crisp salads or quick stir-fries, it truly elevates the classic Italian risotto. Our recipe takes this beloved dish to another level by significantly reducing the amount of continuous stirring typically associated with risotto preparation. How do we achieve this creamy perfection with less effort? We’ll reveal our secret method later in this article!
If you’re a fan of the rich, comforting texture of risotto, be sure to also explore this delightful risotto with shrimp and arugula, another fantastic option for a gourmet meal at home.
Understanding Risotto: More Than Just Rice
It’s always fascinating to understand the origins and methods behind the food we enjoy. Risotto, while made from rice, is a distinctly Italian creation, specifically originating from the fertile plains of Northern Italy where rice cultivation has been prominent for centuries. It’s more than just a rice dish; it’s a technique that transforms humble grains into a luscious, creamy masterpiece, quite different from boiled or steamed rice.
A traditional risotto recipe typically follows five fundamental steps, each contributing to its unique texture and flavor:
- Soffritto: The process begins by sautéing finely chopped aromatics, usually onion and often garlic, in butter or olive oil until softened and fragrant. This forms the flavor base of the risotto.
- Toasting the Rice (Tostatura): Next, the special risotto rice (like Arborio or Carnaroli) is added to the pan and toasted briefly. This step is crucial as it creates a protective barrier around each grain, preventing it from becoming mushy and allowing it to absorb the liquid gradually while retaining a slight al dente bite. The rice will turn slightly translucent, resembling small glass beads.
- Deglazing and Liquid Addition: A splash of wine (usually dry white) is then added to deglaze the pan, intensifying the flavors and adding a subtle acidity. Once absorbed, warm broth is added gradually, typically one ladleful at a time, allowing each addition to be fully absorbed by the rice before adding more. This slow, steady hydration, combined with stirring, is what encourages the rice to release its starches, creating the signature creamy texture.
- Incorporating Main Ingredients: Towards the end of the cooking process, the main ingredients such as vegetables, meats, or seafood are stirred in, allowing their flavors to meld with the rice.
- Manteca (Finishing): Finally, the risotto is taken off the heat and left to rest for a minute. Then, a generous knob of butter and/or grated hard cheese (like Parmesan) is vigorously stirred in. This final step, known as “mantecatura,” is vital for achieving the ultra-creamy, velvety consistency that defines a perfect risotto.
The Secret to No-Stir Risotto: Creaminess with Less Effort!
One of the most intimidating aspects of making risotto for many home cooks is the persistent belief that it requires continuous, laborious stirring. While constant stirring is a traditional method, and indeed essential in certain circumstances, it’s not always necessary to achieve a beautifully creamy risotto. The good news? You can absolutely make a fantastic risotto with significantly less stirring, especially if you have the right equipment.
Food science pioneers like those at Serious Eats have extensively experimented with risotto preparation, debunking the myth that non-stop stirring is the only path to success. Their findings, which I wholeheartedly agree with, suggest that the perceived necessity of continuous stirring is often inefficient and tied to specific cooking vessel designs.
They discovered that constant stirring is primarily crucial when using a traditional, narrow risotto pot. In such a pot, the rice and liquids stack up, and regular stirring is needed to ensure even contact between all the rice grains and the simmering broth, facilitating proper starch release. Without it, the top layers might dry out while the bottom sticks.
However, when you opt for a wider, shallower pan or a skillet, the game changes entirely! In a wider pan, the rice spreads out in a thinner layer, maximizing its contact with the liquid and the heat across a larger surface area. This increased surface contact promotes consistent cooking and starch release without the need for constant agitation. I’ve personally tested this method multiple times, and it works like a charm. My advice? Grab a wide skillet or a shallow pot, and you’ll be amazed at how easily you can achieve a wonderfully creamy and delicious risotto with minimal stirring – freeing you up to enjoy the cooking process even more!
Essential Ingredients for Chicken and Spinach Risotto
Crafting this delightful chicken and spinach risotto requires a careful selection of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need to create this comforting and flavorful dish:
Fresh or Frozen Spinach?
For the best flavor and texture, we highly recommend using fresh spinach leaves, especially when they are in season during spring. Look for vibrant green, crisp leaves. If fresh spinach isn’t available or convenient, you can certainly use frozen spinach. Just be sure to thaw it completely and squeeze out any excess moisture before adding it to your risotto to prevent it from watering down the dish.
Choosing the Right Wine for Your Creamy Risotto
Wine plays a crucial role in adding depth and complexity to risotto. A dry white wine is ideal as its acidity balances the richness of the dish without adding sweetness. Excellent choices include a crisp Chardonnay, a zesty Sauvignon Blanc, a light and refreshing Pinot Grigio, or even a very light-bodied Pinot Noir (though typically white wines are preferred). Avoid sweet or heavily oaked wines, which can overpower the delicate flavors of the risotto.
How to Prepare Easy Spinach and Chicken Risotto: A Step-by-Step Guide
This recipe simplifies the traditional risotto process, making it incredibly accessible for a homemade meal bursting with flavor. You’ll begin by preparing your protein and vegetables, then gently toasting the risotto rice before infusing it with white wine and savory chicken broth until perfectly tender. Finally, you’ll fold in the sautéed spinach and chicken, finishing the dish with rich Parmesan cheese and a touch of cream for that irresistible creaminess. A sprinkle of toasted pine nuts and fresh basil adds a final flourish, creating a truly memorable dish with minimal fuss.
In most traditional risotto recipes, wine is considered a key ingredient. It adds a crucial layer of acidity and complexity, enhancing the overall flavor profile of the dish. While the alcohol evaporates during cooking, leaving behind only its delicious essence, you can substitute it with extra chicken or vegetable broth if you prefer to avoid alcohol. However, for the most authentic taste, wine is highly recommended.
While you technically *can* use water, it’s generally not recommended. Broth is essential for imparting a significant amount of flavor to your risotto. Water will hydrate the rice, but it won’t contribute any depth, resulting in a much blander dish. For a truly delicious and well-rounded risotto, always opt for a good quality chicken or vegetable broth.
For authentic risotto, you need specific short-to-medium grain rice varieties that are high in starch. The most common and widely available is Arborio rice. Other excellent choices include Carnaroli (often considered the “king of risotto rice” for its superior texture and ability to absorb liquid) and Vialone Nano. These varieties release starch slowly, creating the creamy texture while maintaining a pleasant al dente bite.
Absolutely! To make this risotto vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can substitute the chicken with sautéed mushrooms (cremini or shiitake work well), roasted butternut squash, or even extra vegetables like peas or asparagus tips for added flavor and texture. Ensure any Parmesan cheese used is vegetarian-friendly (made without animal rennet).
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Andréa
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Equipment
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frying pan
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Large pot 10.5 quart (or a wide, shallow pan for no-stir method)
Ingredients
- 10 oz. fresh spinach, washed and roughly chopped
- 3 tablespoons olive oil
- 1 pound chicken breasts, diced into ½ x ½ inch cubes (or 1×1 cm)
- 1 large onion, finely chopped
- 1 clove garlic, minced or squeezed
- 2 cups risotto rice, such as Arborio or Carnaroli
- ½ cup dry white wine, e.g., Chardonnay, Sauvignon Blanc, Pinot Grigio
- 3 cups chicken broth, warm or at room temperature
- 3 oz. Parmesan cheese, freshly grated
- ¼ cup heavy cream
- 1 oz. pine nuts, lightly toasted 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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Heat a large frying pan over medium-high heat. Add the fresh spinach (with any clinging water from washing) and cook, stirring occasionally, until it wilts and significantly shrinks in volume, about 2-3 minutes.10 oz. fresh spinach
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Remove the wilted spinach from the pan and place it in a colander. Press out any excess water to ensure your risotto doesn’t become watery. Set aside.
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In the same frying pan, add 1 tablespoon of olive oil over medium-high heat. Add the diced chicken breasts and cook, stirring occasionally, until they are golden brown and fully cooked through. This should take about 5-7 minutes. Once cooked, remove the chicken from the pan and set it aside with the spinach.3 tablespoons oil, 1 pound chicken breasts
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Now, switch to a large, wide, heavy-bottomed pan or skillet (ideally 10-12 inches in diameter for the no-stir method). Add the remaining 2 tablespoons of olive oil and heat over medium-low heat. Add the chopped onion and sauté gently for about 3-4 minutes until it becomes translucent and softened, without browning.1 onion
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Add the minced garlic to the pan and cook for another 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 stir it well to coat each grain with oil. Toast the rice for about 2-3 minutes until the edges of the grains become translucent, but the center remains opaque. This step is crucial for developing flavor and ensuring a good texture.2 cups risotto rice
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Pour in the white wine. Increase the heat slightly and stir, scraping any browned bits from the bottom of the pan. Cook until the wine is almost completely absorbed by the rice, about 1-2 minutes.½ cup white wine
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Add 2 cups (500 ml) of chicken broth to the rice. Give it a brief stir to ensure all rice is submerged. Bring the broth to a gentle simmer. Reduce the heat to medium-low, cover the pan, and let it cook undisturbed for 10-12 minutes, or until most of the liquid has been absorbed. You only need to stir once or twice during this period, just to ensure even cooking and prevent sticking.3 cups chicken broth
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After 10-12 minutes, check the rice. If it still needs more liquid, add another ½ cup (120 ml) of broth. Continue cooking, uncovered, stirring occasionally, until the liquid is absorbed and the rice is creamy but still has a slight bite (al dente). You may not need all the broth, or you might need a little more; risotto cooking times can vary.
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Stir the reserved wilted spinach and cooked chicken into the risotto. Cook for another 1-2 minutes until everything is thoroughly 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 combined and the risotto becomes wonderfully creamy and luxurious.¼ cups cream, 3 oz. Parmesan cheese
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Taste the risotto and adjust seasoning with salt and freshly ground black pepper as needed. Stir in the fresh basil.½ oz. basil, salt and pepper
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Serve the creamy chicken and spinach risotto immediately, garnished with toasted pine nuts and an extra sprinkle of Parmesan, if desired. Enjoy!1 oz. pine nuts
Notes
There are several types of rice suitable for risotto, but Arborio rice is the most widely available outside of Italy and works beautifully in this recipe. Other excellent choices include Carnaroli, often favored by chefs for its high starch content and firm texture, and Vialone Nano, a shorter grain rice that cooks a bit faster. It is crucial to use a variety specifically labeled for risotto; regular long-grain rice will not yield the desired creamy result. Toasting the rice before adding liquid, as outlined in step 5, is key. This ‘tostatura’ process lightly fries the rice grains, sealing their exterior and ensuring they absorb liquid gradually while releasing their starchy core, leading to that coveted creamy texture without becoming mushy.
2. Chicken Broth (Stock) for Flavor
The quality of your broth heavily influences the final taste of your risotto. A good quality chicken broth (or vegetable broth for a vegetarian option) adds a deep, savory foundation that water simply cannot replicate. While some traditionalists insist on using hot broth, extensive testing has shown that the temperature of the broth (cold, warm, or hot) has minimal impact on the final flavor or texture, only slightly affecting the total cooking time (cold broth will naturally take a bit longer to heat up in the pan). Feel free to use store-bought low-sodium broth, or for an even richer flavor, make your own homemade chicken stock.
3. Creative Substitutions and Variations
- Spinach Alternatives: If fresh spinach isn’t available or you’re looking for a different flavor, finely cut kale, escarole, Swiss chard, or even fresh arugula can be used. Just ensure to wilt and drain them as you would spinach.
- Creaminess Without Cream: For an equally creamy (or even creamier) finish without heavy cream, substitute with 3 tablespoons of unsalted butter. The butter, along with the Parmesan, will create a luxurious emulsion during the final “mantecatura” step.
- Vegetarian Option: To make this recipe vegetarian, simply omit the chicken. Instead, sauté 13 oz. (400 grams) of sliced mushrooms (cremini, button, or mixed wild mushrooms work well) until golden brown, then add them to the risotto in step 9. Ensure to use vegetable broth.
- Cheese Choices: While Parmesan cheese is classic, you can also experiment with other hard, salty Italian cheeses like Pecorino Romano for a sharper, tangier bite. For a more pronounced cheesy flavor, consider adding a blend of Parmesan with a touch of grated Gruyère or sharp Cheddar.
4. Mastering the No-Stir Risotto Technique!
The key to minimal stirring is using a pan that allows the rice to spread out in a thin, even layer. A wide, shallow pan or a large skillet (at least 10-12 inches in diameter) is ideal. This maximizes the surface area contact between the rice and the cooking liquid, promoting even absorption and starch release without constant agitation. When using a narrower, more traditional risotto pot, continuous stirring is more important to prevent sticking and ensure consistent cooking. With a wide pan, you’ll find yourself only needing to stir once or twice after each broth addition.
5. Storage and Reheating Advisory
- Risotto is best enjoyed immediately after preparation. Leftover risotto tends to lose its creamy texture as the starches continue to break down and the rice absorbs more liquid, becoming gummy. Reheating can also result in a dry, pasty consistency. Therefore, we strongly advise eating your risotto right away for the ultimate experience.
6. Nutrition Values Disclosure
The provided nutrition values are an estimate based on a serving size for 4 persons. If you choose to serve smaller portions for 5 or more persons, the individual nutritional values per serving will naturally decrease.
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Nutrition
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