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Creamy chicken and spinach risotto

Recipe created by Almond Breeze Australia

Serves 4
Prep Time 20 minutes


5 cups Unsweetened Almond Breeze
2 tbs olive oil
1 chicken breast, thinly sliced
1 brown onion, finely diced
4 garlic cloves, finely grated
2 cups arborio rice
120g baby spinach
¾ cup finely grated parmesan
50g greek feta, crumbled, plus extra to serve


  1. Place Almond Breeze in a medium saucepan and bring to just below boiling point
  2. Warm 1 tablespoon of oil in a large saucepan over high heat. Add chicken and cook for 2 minutes or until just cooked through. Remove chicken, cover with foil and set aside to keep warm
  3. Reduce the same saucepan to medium heat. Warm remaining oil in the saucepan and add onion and garlic and cook for 2 minutes
  4. Add rice and stir to coat. Reduce to low heat. Add warm almond milk, cover with a lid and gently simmer for 12 minutes or until most of the liquid has been absorbed
  5. Add spinach, cover with the lid, remove from heat and stand for 1 minute or until wilted
  6. Stir parmesan, feta and chicken. Crumble extra feta over to serve