Chicken & Spinach Rice Cooker Risotto
Creamy rice, juicy chicken, and fresh spinach come together in this easy rice cooker risotto perfect for a quick one-pot dinner.
Equipment
- Rice Cooker
- Large sauté pan
- Wooden Spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 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
- 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.
Notes
- If your rice cooker doesn’t allow stirring mid-cycle, you can still make this by adjusting the liquid slightly or pausing midway to stir.
- Add more broth if you like a looser risotto.