2 packets chicken stock concentrate (I use savory choice from amazon)
2 cloves garlic
2 shallots
8 ounces grape tomatoes
1 1/2 cups Arborio rice
4 chicken breasts
4 ounces prosciutto
10 ounces spinach
1/2 cup parmesan cheese
2 tbsp butter
Instructions
Preheat oven to 400 degrees. Bring 4 cups water
and stock concentrate to a boil in a medium pot.
Once boiling, reduce heat to low. Meanwhile, slice
garlic as thinly as possible. Halve, peel, and
mince shallot. Halve tomatoes lengthwise.
Heat a large drizzle of oil in another medium
pot over medium heat. Add shallot and garlic.
Cook until softened, 1-2 minutes. Add rice and
cook until translucent, 1-2 minutes. Add stock
1/2 cup at a time, stirring after each
addition. Allow rice to absorb most of stock
before adding more. Continue until grains are
al dente and creamy, 30-35 minutes.
Pat chicken dry with paper towel. Lay out 4
slices of prosciutto on a flat surface. Place a
chicken breast at one end. Tightly roll
prosciutto around chicken. Set aside remaining
prosciutto. Heat a drizzle of olive oil in an
oven proof medium pan over medium high heat.
Add wrapped chicken and sear until golden, 2
minutes per side. Transfer pan to oven and
roast until juices from chicken run clear,
about 15 minutes.
With 5 minutes to go on the risotto, add
tomatoes and spinach. Stir to combine. Thinly
slice remaining prosciutto. Once risotto is
done, add sliced prosciutto, butter, parmesan
cheese, and any juices from pan with chicken
into the risotto. Season with salt and pepper
to taste. Slice chicken crosswise. Serve on top
of risotto.
Originally Submitted
2/11/2021
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