Chicken Risotto Recipe

• 500 gm Chicken breasts, diced
• 5 Cups chicken stock, hot
• 1-3/4 Cups arborio rice
• 1/3 Cup dry white wine
• 1-2 tsp Garlic cloves, minced
• 1 Cup sun-dried tomatoes
• 150 gm Baby spinach
• 2 tbsp Parmesan cheese
• 3/4 Cup kalamata olives, sliced
• 2 tbsp Olive oil

• Keep the stock to simmer.
• Heat oil in a big pan and add chicken, cook till almost cooked through.
• Add garlic to it and cook for another 1 to 2 minutes.
• Combine the rice with it and stir till grains are coated with oil and glistening.
• Add white wine to it and stir till it is absorbed by the rice grains.
• Now start adding the hot stock 2 ladles at a time, stirring between additions till the liquid has been absorbed.
• After the last addition of stock, add baby spinach leaves to it and stir till wilted.
• Add tomatoes and olives, stir till heated through.
• Combine Parmesan cheese with it and stir through.