Mediterranean Chicken Risotto - cooking recipe

Ingredients

2 tablespoons olive oil
500 g chicken breasts, diced
1 -2 teaspoon minced garlic clove
1 3/4 cups arborio rice
1/3 cup dry white wine
5 cups chicken stock (hot)
1 (150 g) bag Baby Spinach
1 cup sun-dried tomato (semi-dried)
3/4 cup kalamata olive, sliced
2 tablespoons parmesan cheese

Preparation

Keep stock simmering.
Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.
Add rice and stir until grains are coated with oil and glistening.
Add white wine and stir until it is absorbed by the rice grains.
Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.
After the last addition of stock add baby spinach leaves and stir until wilted.
Add semi-dried tomatoes and olives, stir until heated through.
Add 2 Tbsp Parmesan cheese and stir through.
Serve with extra Parmesan if desired.