Chicken Florentine Risotto with Mushrooms

In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 1 pound of chicken cut into small bite‑size pieces, spreading them in a single layer. Cook until the chicken is browned on all sides, then transfer to a plate and set aside. Leave the browned bits and butter in the skillet to build flavor for the risotto.

In the same skillet, add another tablespoon of unsalted butter and let it melt over medium heat. Stir in 2 cups of sliced mushrooms and cook, stirring occasionally, until they turn golden brown and release their juices. Once the mushrooms are tender and lightly caramelized, transfer them to the plate with the chicken, keeping all the flavorful browned bits in the skillet to build the base for the risotto.

Add the remaining tablespoon of unsalted butter to the same skillet and let it melt over medium heat. Stir in ½ cup of finely diced shallots and sauté for 2–3 minutes until softened and fragrant. Add 3 minced garlic cloves and cook briefly for about a minute, just until aromatic, being careful not to let the garlic brown.

Stir 10 ounces (1 1/4 cups) of chopped spinach into the skillet with the softened shallots and garlic, cooking just until the leaves wilt and turn a vibrant green, about 3-4 minutes. The spinach will release a bit of moisture, blending into the aromatics and creating a flavorful base for the rice.

Add 1 cup of Arborio rice to the spinach and shallot mixture, seasoning lightly with salt and pepper. Stir well to coat the grains in the butter and aromatics, cooking for 2–5 minutes until the rice begins to turn translucent at the edges. This toasting step builds flavor and prepares the rice to absorb the liquid gradually, giving the risotto its signature creamy texture.

In a medium saucepan, bring 5 cups of chicken broth to a gentle simmer, keeping it hot and positioned next to the risotto pan as you build the dish. Maintaining the broth at a steady simmer ensures the rice absorbs the liquid evenly and develops its creamy texture without cooling the pan each time you add a ladleful. Keep ½ cup of room‑temperature dry white wine, such as Pinot Grigio, next to the simmering broth. Each time you add a ladle of hot broth to the risotto, splash in a small amount of wine as well, stirring until absorbed before adding more. This gradual layering of broth and wine infuses the rice with brightness and depth, balancing the richness of the butter, chicken, and Parmesan.

Add about ½ cup of hot chicken broth and a small splash of white wine to the rice mixture, stirring often with a wooden spoon until the grains have fully absorbed the liquid. Continue adding the remaining broth in ½‑cup increments, each time followed by a splash of wine, allowing the rice to absorb the liquid between additions. Keep this steady rhythm for 25–35 minutes, until the rice is al dente and creamy. You may not need all of the liquid, so adjust as you go, stopping once the rice reaches the perfect tender texture.

Remove the skillet from the heat and stir in 1 cup of grated Parmesan cheese along with the browned chicken and sautéed mushrooms. Mix just until everything is combined and the cheese begins to melt into the creamy rice. Cover the pan and let the risotto rest for 5 minutes to allow the flavors to meld and the texture to settle.

Serve warm, garnished with extra Parmesan if desired.

Enjoy!

For more delicious Italian-inspired recipes, check out these next:

• Grilled Halibut Caprese Salad Bites
• Fresh Marinara Sauce
• 3 Cheese Lasagna with Zesty Meat Sauce
• Creamy Tomato Sausage Pasta with Herbed Ricotta
• Easy Chicken Fettuccine Alfredo
• Salmon with White Wine Tomato Sauce
• Broccoli Shrimp Alfredo
• Roasted Garlic Cheese Bread
• Tuscan Herb Chicken with Asparagus & Mushrooms
• Sun-Dried Tomato Pesto