35 Minutes
Italian Chicken with Spinach and Mushroom Risotto

Italian Chicken with Spinach and Mushroom Risotto

Griddled chicken breast marinated in lemon garlic and herbs, served on a bed of mushroom and spinach risotto

How it's doneDirections

Step 1

Make the marinade –

mix together olive oil (2 tbsp), white wine vinegar, garlic (crushed), juice of the lemon, bay leaf, oregano, thyme, basil (chopped), sugar, salt & pepper.


Step 2

Place the chicken breast on some cling film fold the cling film over the chicken and then using a rolling pin, bash the chicken till it is about 2 cms thick all over. Place the chicken in the marinade refrigerate for at least two hours preferably overnight

Step 3

Take the chicken out of the fridge

Step 4

Boil the water and add to the stock cube.

Step 5

Peel and chop the onion(s) finely, wash and chop the celery

Step 6

1 - 2 Minutes

Add the onions to a pan with a 1/4 of the butter and a spot of olive oil. Cook for a minute or two.

Step 7

Add the celery and cook till soft. Peel and crush the garlic using the garlic crusher or chop finely. Add the garlic to the pan

Step 8

Wash the risotto rice then add the rice to the onions cook.

Cook until the rice starts to look transparent.

Step 9

Add the white wine, cook till wine has evaporated.

Step 10

Add enough stock to cover the rice then add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice, continue adding ladle after ladle until all the stock is used up.

Step 11

When the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle.

Step 12

1 - 2 Minutes

While the rice is cooking. Add the marinated chicken to the griddle or frying pan, turning regularly cook till the juices run clear

Step 13

While the chicken is cooking, wash and slice the mushrooms
add the mushrooms to the frying pan. Cook the mushrooms until coloured set a side

Step 14

When the risotto is cooked. Return the mushroom to the heat add the spinach to the pan. Cook the spinach until it wilts if using fresh if using frozen just heat through.

Step 15

5 Minutes

Finely grate the parmesan.

Add the parmesan and the remaining butter to the rice, Stir and then place a lid on the pan and leave for five minutes.

Add the spinach mixture to the risotto and stir

Step 16

Using a potato peeler make shavings of parmesan
Place the risotto onto warm plates slice the chicken diagonally lay the chicken over the top. Sprinkle with parmesan shavings and serve

What you needIngredients

Servings 2
  • 1 rectangular pie dish
  • 2 Frying Pans
  • 1 Chopping Board
  • 1 Large Knife
  • garlic crusher
  • rolling pan
  • cling film
  • potato peeler
  • griddle pan
  • 1 Jug
  • 2 tbsp olive oil
  • 4 tbsp white wine vinegar
  • 1/2 lemon
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp fresh basil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 chicken breast
  • 35 grams butter
  • 200 grams Risotto Rice
  • 1 onion
  • 200 grams spinach
  • 200 grams mushrooms
  • 1 garlic clove
  • 1 Vegetable Stock Cube
  • 1 celery stick
  • 100 ml White Wine
  • 500 ml Water
  • 50 grams Parmesan
  • Black Pepper - to taste
  • Salt - to taste

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