Ingredients:
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7 Tbsp Sicilian Lemon Olive Oil, divided
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4 Chicken Thighs
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1 cup White Wine
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4-5 cups Chicken Stock
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2 cups Spinach, chiffonade
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Parmesan Cheese, to finish
Directions:
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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.
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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.
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Add the wine and stir continually. Allow to fully cook off. Add chicken thighs into the pan.
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Add 1 cup stock at a time and stir until liquid is absorbed before adding another cup.
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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.
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Serve immediately with fresh parmesan.
Pressure Cooker or Instant Pot Instructions:
- Set machine to Sauté and add the olive oil.
- Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted.
- Add wine and stir until fully evaporated (cooked-off).
- 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.
