During hectic weeknights, you should make this creamy risotto with chicken and spinach. It uses a rotisserie chicken, which makes this recipe even easier to make.
It takes only about 30 minutes to throw together and cook – yum! This recipe is 10 Freestyle points per serving on WW.
Do you have any specific foods that you love and thought you couldn’t eat on your weight loss journey? What I personally love about WW is that you can honestly eat almost anything as long as it’s tracked.
The program helps you actually live your life and eat the foods you love. So you can eat those yummy favorites — just make sure you track it. I love that you can eat creamy chicken pasta too or risotto on WW.
If there is one thing I love and must have, it’s creamy foods. I can’t not eat them…it’s just a fact. I love trying to lighten up some of my favorite recipes, and that includes risotto.
Risotto that is so creamy, yet filling, is wonderful.
And this risotto is so easy to make! All you need is a rotisserie chicken and some spinach (and Parmesan cheese, of course) and you have yourself a pretty easy meal.
To make this Creamy Risotto with Chicken and Spinach recipe:
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In a Dutch oven, heat the olive oil to medium heat. Add the mushrooms and garlic. Cook for about 8 minutes or until the mushrooms start to release their juices. Stir in the rice and white wine. Continue to cook while adding in the chicken stock.
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Once the stock is added in, simmer for about 18-20 minutes uncovered until the rice is tender. Add the cooked chicken, spinach and cheese. Season with salt and pepper.
Just because something is creamy doesn’t mean it can’t be enjoyed or fit into your healthy lifestyle goals. You can make this recipe work, which is amazing. So enjoy those creamy meals (within reason) and live your life!
What are your favorite risotto recipes?
Creamy Risotto with Chicken and Spinach
Ingredients
- 1 cooked Rotisserie chicken shredded
- 1 Tablespoon olive oil
- 2 Tablespoons minced garlic
- 8oz container mushrooms sliced
- 1 1/2 cups Arborio rice
- 1/3 cup white wine
- 5 cups low-sodium chicken stock
- 3 cups baby spinach torn
- 1/2 cup Parmesan cheese grated
Instructions
- In a Dutch oven, heat the olive oil to medium heat. Add the mushrooms and garlic. Cook for about 8 minutes or until the mushrooms start to release their juices. Stir in the rice and white wine. Continue to cook while adding in the chicken stock.
- Once the stock is added in, simmer for about 18-20 minutes uncovered until the rice is tender. Add the cooked chicken, spinach and cheese. Season with salt and pepper.
Thank you so much! It’s so easy and delicious!
This dish looks fabulous! So creamy and yummy!
I know that one cup doesn’t seem like much, but it really is! Especially if you add a salad or something on the side too. And I’m SO happy that you loved it! Anything cheesy is delicious – let’s be honest. YAH!
Made this last night, a half batch since it’s just hubby and me. Paired it with a big batch of roasted broccoli. and know what? One cup WAS enough! Don’t think hubby was impressed (but I expected that, he’s not a fan of mushrooms or spinach!). I found it amazing.
Salads and veggies are always great side dishes. Yum!
I like the salad idea. Or some more veggies on the side, a big bowl of steamed broccoli or squash! Thanks!!
Oh you can definitely make this and you would be surprised at how filling this is. But I understand if you are worried about it – it would be an indulgence and maybe use some weeklies if you feel the need for more than one cup. If you paired it with a salad, that might help too.
I love this idea and would love to make it… but I don’t think one cup would be enough for me… and I couldn’t afford the points for more than one cup. 🙁
Thanks! I hope you love it too. It’s so delicious and easy to make.
Yum! Totally making this next week! Thanks for sharing!