With this sudden turn to cold and windy weather, I am just dying for a big, comforting bowl of cheesy risotto. I can't wait to make this one-dish risotto recipe from Mommie Cooks because I just love gorgonzola and spinach. This chicken and ham risotto is excellent for meat lovers, too.
1 Tbsp of Butter
2 cloves of Garlic, Minced
1 Onion, Chopped
1 Chicken Breast, Cut into Bite Sized Pieces
1 Cup of Cubed Cooked Ham
11/2 Cups Arborio Rice
3 Cups of Chicken or Veggie Broth
1 Cup of White Wine
1/8 tsp of Nutmeg
1/8 tsp of Pepper
1/4 tsp of Basil
1/4 Cup of Cream
1/4 Cup of Gorgonzola Cheese
1 10 Oz. Package Frozen Spinach
Salt to Taste
Heat up your butter in a large skillet over medium heat and add in your garlic, and onion. Cook it up for a minute or two and then add in your chopped chicken breast. Let the chicken cook up for a few minutes and then add in the cubed ham. Let it continue to cook until the juices on the chicken run clear.
Add in the rice and let it brown up for 3 to 4 minutes.
Mix together your broth and wine. Add the liquid, 1 cup at a time and allow it to cook down, stirring occasionally. Continue adding a cup at a time after each one finishes cooking down. Cover your pan for the last two cups of added liquid.
When all the liquid is cooked in, add in your nutmeg, pepper and basil. Turn your heat down to low and add in your cream and cheese. Finally, stir in your spinach.
Stir it all together and allow it a minute or two to heat back up.