Ingredients:

  • 1 lb boneless, skinless chicken thighs, diced into 1-inch cubes
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup carrots and celery, finely diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the diced chicken thighs dry and season with salt and pepper.
  2. Heat 1 tbsp of olive oil in a wide skillet or Dutch oven over medium-high heat. Sear the chicken until mahogany-colored and just cooked through (about 3-4 mins per side), then remove and set aside.
  3. Lower heat to medium and add the remaining 2 tbsp of olive oil. Sauté onion, carrots, and celery until translucent and fragrant (approx. 5 mins).
  4. Stir in the minced garlic and Arborio rice. Toast the rice for 2 minutes, stirring constantly, until edges are translucent.
  5. Pour in the white wine to deglaze the pan, scraping up the browned bits, and stir until the liquid is absorbed.
  6. Gradually add the warm chicken broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more, continuing until the rice is al dente.
  7. Remove from heat. Stir in the baby spinach, Parmesan cheese, unsalted butter, and lemon juice until the spinach wilts and the risotto is glossy.
  8. Return the seared chicken to the pan, fold in the chopped parsley, and serve immediately.