Asiago Lemon Spinach Risotto with Braised Chicken Thighs

Asiago Lemon Spinach Risotto with Braised Chicken Thighs Recipe

Looking for a 1 pot meal? Try this asiago lemon spinach risotto with braised chicken thighs recipe tonight.

Ingredients

• 4 Chicken Thighs

• 7 Tbsp Sicilian Lemon Infused Olive Oil, divided

• 3 Tbsp Meyer Lemon White Barrel Aged Balsamic

• 1 Tbsp Mediterranean Rosemary Rub & Seasoning

• 1 tsp Rosemary Infused Sea Salt

• 2 cups Asiago Lemon Spinach Risotto

• 1 cup White Wine

• 4-5 cups Chicken Stock, divided

• 2 cups Spinach, chiffonade

• Parmesan Cheese, to finish

Directions

1. In a large bowl or Ziploc bag, mix together chicken thighs, 3 Tbsp Sicilian Lemon Infused Olive Oil, Meyer Lemon White Barrel Aged Balsamic, Mediterranean Rosemary Rub & Seasoning, and Rosemary Infused Sea Salt. Let it marinate for at least 30 minutes, while you start the risotto.

2. In a large, wide saucepan, heat the remaining 4 Tbsp Sicilian Lemon Infused Olive Oil over medium heat. Add the Asiago Lemon Spinach Risotto mix and stir until well coated. Cook until slightly toasted, about 3-4 minutes.

3. Add the wine and stir continually. Allow to fully cook off. Add chicken thighs into the pan. 

4. Add 1 cup stock at a time and stir until liquid is absorbed before adding another cup.

5. Once you add your last cup of stock, turn heat to medium-low and cover the pan, simmering until chicken is cooked through about 20 mins being careful not to burn risotto in the bottom of the pan. Stir in chopped spinach.

6. Serve immediately with fresh parmesan.