{"id":193,"date":"2007-10-23T19:03:01","date_gmt":"2007-10-23T19:03:01","guid":{"rendered":"http:\/\/www.feedyourkids.com\/blog\/?p=193"},"modified":"2007-10-23T19:03:01","modified_gmt":"2007-10-23T19:03:01","slug":"chicken-spinach-risotto-with-fresh-mozzarella-grape-tomatoes-and-basil","status":"publish","type":"post","link":"https:\/\/www.feedyourkids.com\/blog\/?p=193","title":{"rendered":"Chicken & Spinach Risotto with Fresh Mozzarella, Grape Tomatoes and Basil"},"content":{"rendered":"

Tonight’s dinner was adapted significantly from this recipe<\/a> in the September 2007 issue of Cooking Light<\/u><\/a> magazine. A huge hit with all of us. We’ve had our first wave of chilly fall weather this week, and this was the perfect warming dish. YUM.<\/p>\n

\"IMG_3682-1.jpg\"<\/p>\n


\nChicken & Spinach Risotto with Fresh Mozzarella, Grape Tomatoes and Basil<\/strong><\/p>\n

2 bonesless, skinless chicken breasts
\n1 1\/2 tsp. Baby Bam seasoning<\/a>
\n(I REALLY wasn’t kidding – I totally use it in EVERYTHING!)
\n6 oz frozen chopped spinach, cooked according to package directions and wrung of excess water
\n(the remaining 6 oz. left in the 16 oz package after you use 10 oz to make Chicken Lasagna Florentine<\/a>)
\n4 to 6 Tbsp. olive oil
\n2 to 3 Tbsp. bottled balsamic glaze sauce<\/a> (most larger grocery stores carry this)
\nabout 6 cups chicken broth (you may need slightly more or less)
\n2 cups chopped leek (light green and yellow parts only – rinsed well)
\n1\/3 cup dry white wine
\n1\/4 cup half-and-half
\n1\/4 tsp freshly ground pepper
\n1 1\/2 cups halved grape tomatoes
\n1\/4 cup thinly sliced fresh basil
\n8 ounces fresh mozzarella cheese, finely diced (a little more than a cup)<\/p>\n

Blot chicken breasts dry with a paper towel. Sprinkle them with 1 tsp. of the Baby Bam seasoning and grill them. Let them cool slightly and then cut them into bite-sized pieces (or slices) and set aside.<\/p>\n

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.<\/p>\n

Heat 1 Tbsp. of the olive oil in a large saucepan over medium-high heat. Add leek to pan; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium.<\/p>\n

Add remaining broth, 1\/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). About halfway through (after about 2 more cups have been absorbed, after the initial first cup), stir in the chicken pieces and the spinach, a little bit at a time to maintain a constant temperature. After rice is cooked and tender (the only way to really decide is to taste it with a clean spoon), stir in half-and-half and pepper; cook 2 additional minutes. Remove from heat; stir in tomatoes, basil, remaining 1\/2 tsp. of Baby Bam and cheese. Spoon about 1 cup risotto into each serving bowl and drizzle each bowl with 1\/2 tsp olive oil and 1\/2 tsp balsamic glaze.<\/p>\n

Another option: Prepare the risotto without adding the chicken and then add the chicken slices, in a decorative fan pattern, on top of the risotto.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tonight’s dinner was adapted significantly from this recipe in the September 2007 issue of Cooking Light magazine. A huge hit with all of us. We’ve had our first wave of chilly fall weather this week, and this was the perfect warming dish. YUM. Chicken & Spinach Risotto with Fresh Mozzarella, Grape Tomatoes and Basil 2 … Continue reading “Chicken & Spinach Risotto with Fresh Mozzarella, Grape Tomatoes and Basil”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-193","post","type-post","status-publish","format-standard","hentry","category-entrees"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=193"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/193\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}