Asiago Lemon Spinach Risotto with Braised Chicken Thighs

Name: ASIAGO LEMON SPINACH RISOTTO WITH BRAISED CHICKEN THIGHS
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 7 Tbsp Sicilian Lemon Olive Oil,divided; 3 Tbsp Meyer Lemon Balsamic Vinegar; 1 Tbsp Mediterranean Rub; 1 tsp Rosemary Sea Salt; 4 Chicken Thighs; 2 cups Asiago Lemon Spinach Risotto; 1 cup White Wine; 4-5 cups Chicken Stock; 2 cups Spinach, chiffonade; Parmesan Cheese, to finish

ASIAGO LEMON SPINACH RISOTTO WITH BRAISED CHICKEN THIGHS

Rated 4.3 stars by 7 users

Servings

8

Prep Time

10 minutes

Cook Time

40 minutes

Author:

Olivelle

Are you looking for that perfect, easy, comfort food dish that your whole family craves? This is one of our favorites. By using one of our robustly flavored Italian Risottos', you can create a one pot meal that your family asks for again and again!

We use chicken thighs because they are tender, flavorful, and stay moist beyond imagination however feel free to substitute chicken breasts, chicken tenders, or even halibut or shrimp.

If you want to cook this recipe in a Pressure Cooker or InstantPot, check out the instructions below.

Want to buy ALL of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit here >>

Image of ASIAGO LEMON SPINACH RISOTTO WITH BRAISED CHICKEN THIGHS

Ingredients

7 Tbsp Sicilian Lemon Olive Oil,divided
3 Tbsp Meyer Lemon Balsamic Vinegar
1 Tbsp Mediterranean Rub
1 tsp Rosemary Sea Salt
4 Chicken Thighs
2 cups Asiago Lemon Spinach Risotto
1 cup White Wine
4-5 cups Chicken Stock
2 cups Spinach, chiffonade
Parmesan Cheese, to finish

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Directions

In a large bowl or Ziploc bag mix together chicken thighs, 3 Tbsp olive oil, vinegar, rub, and salt. Let marinade for at least 30 minutes, while you start the risotto.
In a large wide saucepan heat 4 Tbsp olive oil over medium heat. Add the Asiago Lemon Risotto mix and stir until well coated. Cook until slightly toasted, about 3-4 minutes.
Add the wine and stir continually. Allow to fully cook off. Add chicken thighs into the pan.
Add 1 cup stock at a time and stir until liquid is absorbed before adding another cup.
Once you add your last cup of stock, turn heat to medium-low and cover the pan, simmering until chicken is cooked through about 20 mins being careful not to burn risotto in the bottom of the pan. Stir in chopped spinach.
Serve immediately with fresh parmesan.

Recipe Note

Want to buy ALL of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit here >>

Pressure Cooker or Instant Pot Instructions:

Set machine to Sauté and add the olive oil.
Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted.
Add wine and stir until fully evaporated (cooked-off).
Add stock and reset machine. Close lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well.

(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.

Looking to Buy an InstantPot?

If you don't yet have a Pressure Cooker but are considering one, I am a huge fan of my 7qt Instant Pot Duo. I cook a huge variety of grains, meats, and soups and they all turn out spectacular (I now own 3 of these machines.)

Looking to Purchase a Cast Iron Braiser?

If you want to enjoy the classic romance of cooking low and slow, you have to get check out the Staub 3.5qt Braiser! These beauties are enamel coated, cast iron, and have a black interior that doesn't stain. We have them available in our Bozeman, Montana retail store call 406-522-9100 to inquire!