Risotto With Spinach, White Mushrooms, And Chicken - cooking recipe

Ingredients

2 tablespoons butter
2 cups low sodium chicken broth
2 minced garlic cloves
1 cup arborio rice
2 cups spinach
1 cup mushroom
8 ounces chicken breasts
1 tablespoon parmesan cheese

Preparation

Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!