Balsamic Risotto combined with grilled chicken, spinach and sun dried tomatoes makes a tasty weeknight meal.
Just the mention of the words “losing weight” sets me off in a carb frenzy. I can’t get enough. It’s like the last hurrah or something. Like I’m never going to eat carbs again…EVER!
Well, after reading Lauren’s blog last week about the 3-5 day Jump Start, what do you think I did? I made this Balsamic Risotto with Grilled Chicken, Fresh Spinach & Sun Dried Tomatoes for dinner of course!
I know it was only going to be a week of no carbs and I know it was all psychological, but my body was telling me I had to have them nonetheless. Besides, I hadn’t made a good risotto since January…that’s almost 4 WHOLE MONTHS!
Unlike regular rice, where you can just add your liquid, cover a pot and walk away, Italian risotto does take some time because you have to add your liquid gradually and you have to watch and stir it frequently.
How do you make Balsamic Risotto with Grilled Chicken?
Start by melting some butter in a large sauté pan; then add your risotto. Sauté the rice for about 2-3 minutes until it starts to lightly brown; then add the sun dried tomatoes, garlic, lemon zest and fresh spinach.
Cook for another 2-3 minutes until the spinach starts to wilt; then add your balsamic vinegar. Stir the rice until the vinegar has absorbed into the rice; then reduce your heat to low and add one cup of chicken broth at a time; allowing the liquid to evaporate after each addition.
With the last cup of broth, add your grilled chicken. Cook until the rice is tender; then season with salt and pepper. 
This Balsamic Risotto with Grilled Chicken, Fresh Spinach & Sun Dried Tomatoes was delicious. And since I added some leftover grilled chicken for protein and vegetables, it was the perfect all-in-one meal.
Not to mention easy clean up and it also reheats beautifully; which helps especially when your family is on different weeknight eating schedules.
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Ingredients
- 2 c. Arborio Rice
- 1 tbsp. Butter
- 1/4 c. Sun Dried Tomatoes, chopped
- 2 Cloves Garlic, minced
- Zest of 1 Lemon
- 4 c. Fresh Baby Spinach, rinsed and stems removed
- 1/4 c. Balsamic Vinegar
- 6 c. Chicken Broth
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 1- 6(ounce) Boneless Cooked Grilled Chicken Breast
Instructions
- Start by melting some butter in a large sauté pan; then add your risotto. Sauté the rice for about 2-3 minutes until it starts to lightly brown; then add the sun dried tomatoes, garlic, lemon zest and fresh spinach.
- Stir for another 2-3 minutes until the spinach starts to wilt; then add your balsamic vinegar. Stir the rice until the vinegar has absorbed into the rice; then reduce your heat to low and add one cup of chicken broth at a time; allowing the liquid to evaporate after each addition.
- With the last cup of broth, add your grilled chicken. Cook until the rice is tender; then season with salt and pepper.
Nutrition
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*Updated September 2017
loving this recipe and will definitely put it on my hit list…congrats on the 2000 on FB amazing and you deserve it.
lots of love
Beverley @somethingaboutcupcakes
Thank you so much Beverley!
Losing weight recipes always caught my attention. 3-5 days Jump Start is interesting. I am considering to try this. =)
It wasn’t bad at all, you’ll do great Raquel!
This recipe looks fantastic. I’m a big fan of risotto and with the grilled chicken, this is such a nicely balanced meal.
Thank you Julia!
This looks like my perfect meal!! Thanks!!
It was fantastic!
Carbs or no carbs. This looks great. I’m a huge balsamic lover!
So am I, it adds a great flavor to just about anything!
Carrie, what a beautiful dish! I love the balsamic flavor with the spinach and risotto. Perfect! 🙂