Chicken Risotto Soup - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
2 3/4 ounces onions, diced
2 3/4 ounces bell peppers, diced
2 3/4 ounces celery, diced
8 ounces baby portabella mushrooms, sliced
1/2 teaspoon pepper
5 fresh garlic cloves
1 1/2 cups fresh spinach leaves
1/3 cup long grain white rice
1 (32 ounce) box chicken broth
3/4 cup fat-free half-and-half
1/3 cup white wine
10 ounces cooked chicken (or turkey)
1/4 cup water
2 tablespoons cornstarch

Preparation

Preheat large saucepan on medium-high 2-3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3-4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
Stir in rice and spinach; cook 1-2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
Reduce to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.