Spinach Risotto with Chicken and Goat Cheese
The tangy creaminess of goat cheese melds beautifully with the savory flavors of spinach and chicken in this delicious one-dish meal. Garnished with crunchy toasted almonds, it's sure to become a favorite.
1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water
1 tablespoon olive oil
2 medium onions, diced (about 1 1/2 cups)
2 garlic cloves, minced
1 cup uncooked Arborio rice
3/4 cup dry white wine
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups shredded cooked chicken
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup toasted sliced almonds
Bring the diluted Fond de Poulet Gold® just to a simmer in a small saucepan (do not boil). Keep it warm over low heat.
Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion to the pan and sauté until soft and translucent, 6-8 minutes, stirring occasionally. Add the garlic and cook one minute more. Add the rice and cook, stirring constantly, for 2 minutes.
Add the wine, and cook, stirring occasionally, until the liquid is absorbed. Add 1/2 cup of the hot stock and cook, stirring occasionally, until the liquid is absorbed. Add the remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Stir in the spinach with the last 1/2 cup of stock.
Stir in the chicken and the goat cheese, then season the risotto to taste with salt and pepper. Serve immediately sprinkled with the toasted almonds.