Chicken and Spinach Risotto

A flavorful risotto with chicken, spinach and yogurt or kefir to add some tang. Simple, elegant and fast to prepare.

Ingredients

• 4 chicken thighs (preferably bone-in)
• 1 tsp vegetable oil
• 1½ cups / 360 ml risotto (Arborio) rice
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 3½ cups / 850 ml chicken stock
• ¼ cup / 60 ml white wine
• 1 lb / 500 g spinach (frozen, chopped)
• ½ cup / 120 ml yogurt or kefir
• ½-1 tsp salt (or to taste)
• freshly ground pepper
• cocktail tomatoes and tomato juice as garnish

Preparation

1. Set a sauté pan over medium-high heat. Add oil and brown chicken thighs on all sides. Remove thighs and set aside.
2. Add onion and salt to the pan and cook until soft and translucent.
3. Add garlic (set aside 1 tsp of the raw garlic). Cook for a minute or two. Add rice and cook until translucent.
4. In a separate pan, bring chicken stock to a simmer.
5. Return chicken thighs to pan with rice and onions. Slowly add hot chicken stock, stirring frequently.
6. Add white wine. Simmer over low to medium heat until rice is done. Stir frequently, also turning the thighs.
7. Remove chicken. Stir in chopped spinach and remaining raw garlic. Cook for another 5-10 minutes until spinach is done. Meanwhile, bone and cut up the chicken.
8. Stir in yogurt or kefir.
9. Return the chicken pieces to the pan and heat for a few minutes. Season risotto with salt and freshly ground pepper.
10. Serving suggestion (as in photo): Stack risotto in the center of a plate and top with half of a cocktail tomato. Pour tomato or vegetable juice around the risotto.

Yields 4 servings.

Preparation time about 45 minutes