Spitalfield Risotto

Emily Waltman

800 ml chicken broth 1 C water 2 chicken breasts 2 T EVOO 1 small onion 4 garlic cloves 1 c. white rice 4 c. uncooked spinach ¼ c. basil ½ c, parmesan cheese Directions: 1. Bring water/broth to boil, add chicken and cook. 2. Heat oil- add onion 5 min, then garlic 1 min 3. Add rice- 2 min, add ½ c. water—cook until absorbed 4. Add ¾ c. ck broth, simmer 2 min 5. Continue adding broth until rice is tender and creamy, stir about 25 min until almost all broth is absorbed 6. In the last 5 min, add spinach, chicken, ½ c. parmesan and ¼ cup of basil