Delicious Chicken Risotto with Spinach and Sun-Dried Tomatoes – A Hearty and Flavorful Meal

In a large pan, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.

Toast the Rice:
In the same pan, add the Arborio rice. Stir the rice for 1-2 minutes to lightly toast it and coat it in the olive oil.

Add the Broth:
Gradually add the chicken broth, ½ cup at a time, stirring constantly. Wait for the liquid to be absorbed before adding more broth. Continue this process for about 20-25 minutes, until the rice is tender and creamy.

Add Spinach and Sun-Dried Tomatoes:
Once the rice is cooked, stir in the chopped spinach and sun-dried tomatoes. Cook until the spinach is wilted and the tomatoes have softened.

Finish the Dish:
Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

Serve:
Serve the risotto warm for a comforting, hearty meal. Pair it with a simple salad or crusty bread for a complete dinner.

Serving and Storage Tips:

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