An image of the Creamy Risotto with Chicken and Spinach recipe in the dutch oven. You can see the risotto, chicken and spinach clearly in this close up image.

Creamy Risotto with Chicken and Spinach

This recipe is 10 Freestyle points per serving, 1 cup.
4 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 372kcal
Author: Dash of Herbs


  • 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


  • 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.
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Calories: 372kcal | Carbohydrates: 27.1g | Protein: 24.6g | Fat: 17.7g | Saturated Fat: 5.4g | Cholesterol: 72.8mg | Sodium: 187.3mg | Fiber: 1.3g | Sugar: 0.8g