Pasta Risotto & You

By Nancy Caivano


Risotto with Chicken,
Spinach and Lemon

Serves 6


One lb boneless, skinless, chicken breast
5 tbsp olive oil, divided
All purpose flour
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 small bunch scallions, thinly sliced
1/2 of 1 lemon, cut into 5 very thin slices and slivered
One lb spinach, stems removed, leaves julienne
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock, plus 2 tbsp lemon juice
1/2 tsp finely grated lemon zest 3 tbsp butter
3/4 cup grated pecorino romano cheese (or parmesan)
1/4 cup parsley, chopped
1 tbl rosemary, finely chopped
Salt and pepper


Season chicken on both sides with salt and pepper. Heat 3 tbsp olive oil in a large, nonstick skillet. Dredge chicken in flour, shaking off excess. sauté chicken until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices and set aside.

In a large saucepan, heat remaining 2 tbsp olive oil over medium-high heat. Add onion, garlic, scallions, slivered lemons and spinach. Cook until spinach is wilted. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. Add chicken after fourth addition of stock is added. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After fourth addition of stock is absorbed, add chicken and lemon zest.

After last addition of stock is absorbed, remove from heat, and stir in butter, romano, parsley, and rosemary. Season with salt and pepper. Serve immediately.


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This page created May 1999