Lemon Chicken Risotto with Baby Spinach

Ingredients

12 oz. grilled chicken breast diced
1 qt. prepared Reserve Collection Chicken Base
3 oz. white wine
3 oz. diced red bell pepper
10 oz. julienned carrots
14 oz. Arborio Rice
1 oz. RC Garlic Puree
2 oz. Chopped Shallots in Oil
4 oz. butter
2 oz. Parmesan Cheese
1 lb. baby spinach
2 Tbsp. fresh lemon zest
4 oz. Pesto Sauce
Black pepper to taste

Instructions

(yield-10-8 oz. portions)

In a heavy gage sauté pan add half the butter and sweat the Chopped Shallots in Oil & RC Garlic Puree. Add the Arborio Rice and sauté for 5-6 minutes. Add carrots & red pepper and sauté for 2-3 minutes. Add white wine and 12 oz. of Reserve Collection Chicken Base (No Added MSG, Gluten Free) & grilled chicken while stirring frequently until rice has absorbed the stock.

Add another 12 oz. Reserve Collection Chicken Base (No Added MSG, Gluten Free) and continue stirring frequently until rice has absorbed the stock. Add the remaining 8 oz. of Reserve Collection Chicken Base (No Added MSG, Gluten Free), baby spinach & fresh lemon zest continue stirring until rice absorbs the stock and is tender. Stir in Parmesan cheese and Pesto Sauce, season with black pepper. Finish risotto by stirring in remaining butter & serve.