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Chicken and Spinach Risotto

average rating

rate/review

prep time

10 min

total time

30 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1-1/2 cups instant white rice, uncooked

1 can (10 fl oz/280 mL) 25%-reduced-sodium chicken broth

1/2 cup milk

4 cups baby spinach leaves, washed, dried

1 cup grape or cherry tomatoes, halved

1/4 cup Kraft 100% Parmesan Grated Cheese

1/4 cup chopped fresh chives

Make It

HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 5 min., stirring frequently.

STIR in rice, broth and milk. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally. (Rice should be creamy looking, not dry.)

ADD spinach, tomatoes and Parmesan cheese; cook 2 to 3 min. or until chicken is cooked through and spinach is wilted, stirring occasionally. Sprinkle with chives.