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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This dish only has a handful of ingredients, but it’s got so much flavor because of the homemade chicken broth. Risotto should have the consistency of a thick porridge when finished. For this recipe, I highly recommend using arborio rice, which is a starchy short grain rice, to achieve the creamy texture risotto is known for.
This recipe is a great one for using up your leftover chicken soup.
2 tablespoons Tuscanini Olive Oil
1 onion, chopped
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 and 3/4 cups arborio rice
4 cups hot chicken broth (from the chicken soup)
1 cup fresh spinach
1 cup shredded chicken soup chicken
salt
pepper to taste
Heat oil in a large pan and cook the onion and garlic for five minutes.
Stir in the rice and cook for one minute more, until it starts to look transparent. Add the stock and simmer until the rice is just tender. Stir in the chicken and cook for two minutes or until the chicken is warmed through. Add the fresh spinach, then remove from the heat.
Cover with a lid and leave to stand for two minutes before serving.
Photography by Sara Goldstein
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