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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 3 votes
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Course: Main Course
Cuisine: Comfort Food
Keyword: Creamy Risotto with Chicken and Spinach
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 372kcal
Author: Dash of Herbs

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.
Nutrition Facts
Creamy Risotto with Chicken and Spinach
Amount Per Serving
Calories 372 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 5.4g34%
Cholesterol 72.8mg24%
Sodium 187.3mg8%
Carbohydrates 27.1g9%
Fiber 1.3g5%
Sugar 0.8g1%
Protein 24.6g49%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!