Asiago Lemon Spinach Risotto with Braised Chicken Thighs
Asiago Lemon Spinach Risotto with Braised Chicken Thighs
Brie Thompson
4
10 minutes
45 minutes
Cozy, creamy, and made in one pot, this Asiago Lemon Spinach Risotto with braised chicken thighs is the comfort food I want on the table when everyone is hungry. The chicken is marinated in Sicilian Lemon Infused Olive Oil, Meyer Lemon White Barrel Aged Balsamic, Mediterranean Rosemary Rub, and Rosemary Infused Sea Salt, then simmers right in the risotto so every bite tastes bright and savory. Finish with Parmesan Cheese and serve it straight from the pot.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 4 Chicken Thighs
- 7 Tbsp Sicilian Lemon Infused Olive Oil, divided
- 3 Tbsp Meyer Lemon White Barrel Aged Balsamic
- 1 Tbsp Mediterranean Rosemary Rub
- 1 tsp Rosemary Infused Sea Salt
- 2 cups Asiago Lemon Spinach Risotto
- 1 cup White Wine
- 4 to 5 cups Chicken Stock, divided
- 2 cups Spinach, chiffonade
- Parmesan Cheese, to finish
Directions
- In a large bowl or zip top bag, mix the chicken thighs, 3 Tbsp Sicilian Lemon Infused Olive Oil, Meyer Lemon White Barrel Aged Balsamic, Mediterranean Rosemary Rub, and Rosemary Infused Sea Salt. Let marinate on the counter, for no more than 1 hour, while you start the risotto.
- In a large, wide saucepan, heat the remaining 4 Tbsp Sicilian Lemon Infused Olive Oil over medium heat. Add the Asiago Lemon Spinach Risotto and stir until well coated. Cook until slightly toasted, 3 to 4 minutes.
- Add the wine and stir continually until fully cooked off. Add the chicken thighs to the pan.
- Add 1 cup of the chicken stock at a time, stirring until the liquid is absorbed before adding the next cup.
- After adding the last cup of stock, reduce the heat to medium low and cover the pan. Simmer until the chicken is no longer pink and reaches an internal temperature of 165°F, about 20 minutes. Stir occasionally so the risotto does not burn on the bottom of the pan.
- Stir in the spinach until wilted. Finish with Parmesan Cheese. Serve immediately.
1 comment
Cathy O
I have made this recipe multiple times and it comes out perfectly every time. It is easy to make and I love putting together gift bags with the recipe and all the Olivelle ingredients needed for it.
I have made this recipe multiple times and it comes out perfectly every time. It is easy to make and I love putting together gift bags with the recipe and all the Olivelle ingredients needed for it.