Asiago Lemon Spinach Risotto With Braised Chicken Thighs

Asiago Lemon Spinach Risotto With Braised Chicken Thighs



  1. In a large bowl or Ziploc bag mix together chicken thighs, 3 Tbsp olive oil, vinegar, rub, and salt. Let marinade for at least 30 minutes, while you start the risotto.

  2. In a large wide saucepan heat 4 Tbsp olive oil over medium heat. Add the Asiago Lemon Risotto mix and stir until well coated. Cook until slightly toasted, about 3-4 minutes.

  3. Add the wine and stir continually. Allow to fully cook off. Add chicken thighs into the pan. 

  4. Add 1 cup stock at a time and stir until liquid is absorbed before adding another cup.

  5. Once you add your last cup of stock, turn heat to medium-low and cover the pan, simmering until chicken is cooked through about 20 mins being careful not to burn risotto in the bottom of the pan. Stir in chopped spinach.

  6. Serve immediately with fresh parmesan.


Pressure Cooker or Instant Pot Instructions: 

  1. Set machine to Sauté and add the olive oil.
  2. Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted.
  3. Add wine and stir until fully evaporated (cooked-off).
  4. Add stock and reset machine. Close lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well. 

(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.



Back to blog

Leave a comment

Please note, comments need to be approved before they are published.