Chicken and Spinach Risotto

This recipe appeared on the Minute rice package in 2008.

Makes 4 Servings

3 Member Ratings


1 Tbsp oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
4 cups fresh baby spinach leaves
1 1/2 cups Minute® White Rice, uncooked
1 cup cherry tomatoes, halved
1 can (14 1/2 oz.) chicken broth
1/4 cup shaved Parmesan cheese


  • Heat oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.
  • Add spinach, rice, tomatoes, and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally.
  • Stir in the Parmesan cheese.
  • Try using 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use. Or, prepare as directed, using Reduced Fat Parmesan Style Grated Topping for the grated parmesan cheese.