There are few things more comforting than a bowl of creamy risotto but standing over the stove stirring forever? No thanks. That’s why this chicken & spinach rice cooker risotto is one of my go-to recipes when I want something warm and hearty, but still easy enough for a weeknight. It’s rich, flavorful, and packed with protein and greens all in one pot.

I’ve made this so many times for my family, and it always hits the spot. Tender chicken, creamy Arborio rice, fresh spinach, and melty Parmesan cheese honestly, it’s dinner magic with minimal cleanup. If you’ve never made risotto in your rice cooker before, this will be a game changer!

Why You’ll Love Chicken & Spinach Rice Cooker Risotto

This recipe is all-in-one-pot easy. There’s no constant stirring like traditional risotto, but you still get that luscious, creamy texture. It’s packed with protein, greens, and bold flavor from the wine and Parmesan. Plus, it’s quick, comforting, and always a crowd-pleaser whether you’re feeding toddlers or hungry teens.

Simple Ingredients

Here’s what makes this dish both simple and satisfying:

Chicken breasts: Lean, protein-packed, and flavorful when seasoned and sautéed first before finishing in the risotto.
Arborio rice: This starchy rice is the secret to that dreamy, creamy risotto texture.
Chicken stock: Adds savory depth and helps the rice release its starches as it cooks.
Dry white wine or vermouth: Brightens the flavor and balances the richness of the dish.
Fresh spinach: A handful of spinach melts right into the rice, adding color and nutrients.
Parmesan cheese: The salty, melty cheese finishes the risotto with a creamy bite.
Butter + olive oil: A mix of both gives you flavor and a golden sear on the chicken.
Salt & black pepper: Basic seasonings that bring the whole dish together.

Servings, Prep, and Cook Time

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

What is Needed

2 boneless, skinless chicken breasts, seasoned
1.5 cups Arborio rice
4 cups chicken stock
1 cup dry white wine or vermouth
3 cups fresh spinach, roughly chopped
1 cup grated Parmesan cheese (Affiliate)
2 tablespoons butter
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste

Instructions

Sauté the chicken: Heat butter and olive oil in a skillet over medium heat. Season the chicken with salt and pepper and cook until golden brown and cooked through (about 6–8 minutes). Remove from the pan and set aside.
Toast the rice: In the same pan, add the Arborio rice and stir for 1–2 minutes until lightly toasted.
Deglaze with wine: Pour in the wine or vermouth and stir until mostly evaporated.
Transfer to rice cooker: Move the rice mixture to your rice cooker. Add the chicken stock and stir.
Cook: Set the rice cooker to the “white rice” or “cook” setting. Cook until the rice is tender and creamy (about 20–25 minutes). Stir occasionally if your rice cooker allows.
Finish it off: When done, stir in the cooked chicken (sliced or shredded), spinach, and Parmesan. Let everything melt and combine for 1–2 minutes.
Season and serve: Taste and adjust salt and pepper as needed. Serve warm with extra Parmesan on top if desired.

Top Tips

Chop the spinach finely if serving picky kids they won’t even notice it’s there!
Use freshly grated Parmesan for the creamiest texture and boldest flavor.
Add broth gradually if your rice cooker lets you open the lid and stir it enhances the creaminess.
Let it rest for 5 minutes before serving to thicken slightly and blend the flavors.
Double the recipe for leftovers it reheats beautifully for lunch the next day.

Recipe Variations

Swap chicken for turkey or rotisserie chicken for a shortcut.
Add mushrooms with the rice for extra umami.
Stir in a splash of cream at the end for extra richness.
Use baby kale instead of spinach.
Try lemon zest for a pop of brightness.

Recommended Equipment

Rice cooker
Large sauté pan
Wooden spoon
Sharp knife
Cutting board
Measuring cups and spoons

Make Ahead Tips

You can cook the chicken ahead of time and store it in the fridge for up to 2 days. Just slice and stir it in at the end when the risotto is ready.

How to Store and Reheat

Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of broth or water to bring back the creamy texture.

What to Serve With This Recipe

This risotto is a full meal on its own, but you can pair it with:

A simple green salad with lemon vinaigrette
Roasted garlic bread or warm dinner rolls
Steamed green beans or roasted asparagus
A glass of the white wine you used in the recipe!

What You Need to Know About This Recipe

This rice cooker risotto is inspired by the traditional Italian method of slowly stirring rice as it cooks but we’ve skipped all that effort without skipping flavor. Arborio rice releases starch as it simmers, which gives that signature creaminess. By cooking it in the rice cooker, you get all the cozy satisfaction of homemade risotto without the fuss, making it ideal for busy families.

Check out my easy rice cooker risotto recipes!