Chicken Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cut the chicken breasts into bite-sized pieces and add them to the pan. Cook until the chicken is browned on all sides.

4. 4

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

5. 5

   Gradually add the chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

6. 6

   Continue adding broth and stirring until the rice is creamy and cooked through, about 18-20 minutes.

7. 7

   Stir in the spinach and cook until wilted.

8. 8

   Remove the pan from heat and stir in the Parmesan cheese.

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve hot and enjoy your Chicken Risotto.