Week 33: Risotto with Chicken, Spinach, Lemon, Leeks, and Garlic

I love risotto. I really do. And, this one made me think of spring. It was really, really green.



Taken from Cook's Illustrated (published May 2010)

Makes 6 side dish servings



5 C low-sodium chicken broth
1 1/2 C water
2 bone-in, skin-on chicken breast halves, each cut in half crosswise
4 Tbsp unsalted butter
1 medium leek , finely chopped white and light green parts
Table salt
3 large garlic cloves , minced or pressed through a garlic press
2 C Arborio rice
1 C dry white wine
2 oz grated Parmesan cheese (about 1 cup)
1 tsp juice from 1 lemon
Zest of 1 lemon
2 Tbsp chopped fresh parsley leaves
2 Tbsp chopped fresh chives
Ground black pepper
1 (10-ounce) package frozen chopped spinach , thawed and squeezed of excess moisture

Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.

Heat olive oil in large Dutch oven over medium heat until just starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. Flip chicken and cook second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until instant-read thermometer inserted into thickest part registers 165 degrees, 10 to 15 minutes. Transfer to large plate.

Once chicken has cooled, remove and discard skin and bones from chicken, and shred meat into bite-size pieces.



Add 2 tablespoons butter to now empty Dutch oven set over medium heat. When butter has melted, add leek and 3/4 teaspoon salt; cook, stirring frequently, until leek is softened but not browned, 4 to 5 minutes.

Add garlic and stir until fragrant, about 30 seconds.



Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.



Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.

Reduce heat to medium-low. Ladle in the simmering chicken broth 1 C at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

Stir in Parmesan.

Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, and chives into risotto. Season with salt and pepper to taste.



My notes:
I will definitely make this again.

I had a hard time getting the chicken to cook before I needed the broth; it took way more than the 15 minutes listed in the recipe. But, I just realized I didn't cut the chicken in half - like the recipe suggested.

The lemon tasted absolutely fabulous in here.