Wednesday, February 20, 2008

Easy Chicken- Spinach Risotta

Chicken breasts were on sale at Belmonts, skinless- boneless, just the way a lazy cook likes them. This recipe is taken from a cookbook that came with our red Rival rice cooker. I balked at getting another kitcher gadget but ... WE LOVE OUR RICE COOKER.

Into the rice cooker put 3 cups water, 1 cup Arborio rice (no substitutions), 1 chicken bouillon cube, and 4 cups of fresh clean spinach. Put the lid on and push button to cook. Don't worry about mixing the spinach in with the rice. Just cram it in there.

In a separate frying pan, saute one pound of cubed chicken breasts in 1 Tbsp. olive oil. I add minced garlic. Cook until meat is white, no pink. When the button on the rice maker pops to "warm", stir the rice mixture. Add the chicken cubes and 1/3 cup grated parmesan cheese. Put the lid back on and let it warm for 5 min. Season with whatever you like. Easy, no? This made enough for two ravenous adults, with a bit left over.

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