- 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.
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