What can I use instead of white wine?

Chicken stock can be used in place of dry white wine․ Risotto prepared with chicken stock instead of wine is prepared in a similar manner․ Wait for any added stock to be fully absorbed before adding additional hot stock․ Risotto made with chicken stock will have a different flavor than risotto made with wine․ Heat chicken stock when using it to prevent altering the cooking time for Arborio rice․

Can I make chicken risotto ahead?

This recipe is not suitable for make-ahead preparation․ Risotto tends to dry out and become soggy if made ahead․ You can chop and prepare sun-dried tomatoes and garlic ahead of time to save time while cooking․ Make the chicken spice mixture and heat the stock before adding any liquid to the risotto rice․

Can I use frozen spinach?

Yes‚ thawed frozen spinach can be substituted for fresh spinach․ Drain the frozen spinach well so it does not make the risotto watery․ Add the spinach to the risotto according to the recipe instructions at the end of cooking over low heat․ Fresh spinach cooks in a covered pan in a few minutes; frozen spinach just needs to be warmed․

What cheese can replace Parmesan?

Asiago and Pecorino Romano cheeses can be used instead of Parmesan․ Asiago and Pecorino Romano add a salty‚ creamy topping to dishes at the end of the cooking process․ Asiago and Pecorino Romano cheeses do not taste exactly like Parmesan․ Add salt and pepper to taste after adding Asiago or Pecorino Romano cheese․ Grate or shred block cheeses․ Let them come to room temperature before using them in a dish․

Why is my risotto too thick?

Add some chicken stock or other broth to risotto that's too firm‚ cooked over low to medium heat․ You can use hot water instead of broth at a later stage of cooking․ Aim for a creamy risotto with distinct individual grains of rice‚ not a mass of rice․ Taste and stir the risotto after each small addition of liquid to see whether more liquid is needed․

Chicken Risotto with Sun-Dried Tomatoes, Spinach, and Parmesan

By Lucas MorganSep 27, 2026

Prep

15 min

Cook

30 min

Total

45 min

Servings

Level

Easy

Jump to recipe

Chicken risotto can be made in 45 minutes with a skillet and saucepan․ Served with Arborio rice‚ sun-dried tomatoes‚ Parmesan cheese‚ and chopped spinach․ Smoked paprika and cayenne seasoning are added to chicken thighs․

Chicken Risotto with Sun-Dried Tomatoes, Spinach, and Parmesan

Arborio rice is the preferred type of rice for making risotto due to its sticky properties‚ which help create the creamy texture of risotto when cooked with hot chicken broth․ Other additions to the risotto before adding chicken broth are dry white wine and garlic and sun-dried tomatoes․ Other ingredients‚ such as butter and Parmesan cheese and spinach‚ are stirred into the cooked rice in the pan․

The rice is cooked when the grains are soft but not fully cooked and mostly covered with‚ not immersed in‚ creamy liquid․ Add stock slowly‚ allowing most of the added stock to be absorbed before adding more․ Do not wash the rice before cooking‚ as this error removes the starch from the surface and negatively affects the texture of cooked rice․

Serve the chicken and risotto together․ Risotto dries out quickly and clumps․ Simple side dishes that pair well with the seasoned chicken and risotto include bread and a green salad․

Why you'll love this recipe

Fits a weeknight meal․ Prep time is 15 minutes‚ and cook time is 30 minutes․
The chicken can be cooked along with the risotto‚ which will need to be stirred from time to time․
Uses ingredients from the pantry‚ including smoked paprika‚ chili powder‚ garlic powder‚ and Italian seasoning‚ to add extra flavor to chicken thighs․
Helps keep the rice creamy without adding cream, Arborio rice releases starch during gradual cooking․
Butter and Parmesan cheese are added at the end of cooking․
Offers convenience tips and products‚ including rotisserie chicken and other precooked chicken products‚ to make cooking chicken thighs more convenient as part of a meal with fewer preparations․
Prepares a complete meal with chicken‚ rice‚ sun-dried tomatoes‚ and spinach to avoid having to prepare vegetables in addition to other main-course ingredients․
Does not require any special cooking equipment for risotto; things needed to cook risotto include a heavy-bottomed skillet‚ wooden spoon or spatula‚ and second skillet․

Instructions

Use a heavy-bottomed pan, such as a cast-iron skillet, to prevent the rice from sticking and burning.

Heat the chicken stock in a separate saucepan until hot and keep it hot.

Drain the oil from the sun-dried tomatoes, leaving about 1 tablespoon of oil for sautéing the garlic.

Sauté the minced garlic and chopped sun-dried tomatoes in a cast-iron skillet or other heavy-bottomed pan for about 1 to 2 minutes.

Add the rice and stir with a wooden spoon or spatula to coat it with olive oil.

Sauté the rice in olive oil for about 1 minute over medium heat, stirring and making sure it does not burn.

Add the white wine and cook over medium heat, stirring occasionally, until the wine is completely absorbed by the rice.

Add 1/2 cup of hot chicken stock and stir occasionally over medium-low heat until the stock is almost absorbed.

Add another 1/2 cup of chicken stock when the previous addition is almost absorbed, and repeat until the rice is soft but not too soft. The rice should be al dente with visibly separate grains.

Reduce the heat to low, add the butter and grated Parmesan, and stir until the Parmesan melts.

Add the spinach over low heat and stir. Remove from the heat, cover for a couple of minutes to wilt the spinach, then stir it into the risotto.

Season the risotto with salt and pepper.

Combine the chicken seasonings in a small bowl.

Slice the chicken thighs into smaller pieces, but not too small, and season both sides generously with the seasoning mixture.

Heat an empty large, high-sided, heavy-bottomed skillet over medium heat for 3 minutes.

Add the olive oil and chicken thighs. Cook on one side over medium heat for 5 minutes without moving the chicken.

Flip the chicken, reduce the heat to low-medium, and cook for about 5 more minutes or longer until cooked through. A meat thermometer should register 165°F (74°C) in the thickest part.

Remove the chicken from the skillet.

Top the risotto with the cooked chicken and serve with chopped parsley, if desired.

FAQ

Yes‚ rotisserie chicken is a possible substitute for chicken thighs in this recipe․ Use the rotisserie chicken as directed in the risotto recipe‚ adding the chicken near the end of preparation before serving․ Rotisserie chicken won't have the paprika flavor or skillet-browned color of chicken thighs․ This shortcut can save you time if you prefer to focus on making the risotto rather than the chicken․

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Dinner Casseroles Chicken Italian Gluten Free Quick Meals

Chicken Risotto with Sun-Dried Tomatoes, Spinach, and Parmesan

Name: Chicken Risotto with Sun-Dried Tomatoes, Spinach, and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 1/4 cup sun-dried tomatoes in oil (chopped, drained of oil); 5 cloves garlic (minced); 1 1/2 cups Arborio rice; 1 cup dry white wine; 2 tbsp butter; 2/3 cup Parmesan cheese (freshly grated or shredded, at room temperature); 4 oz fresh spinach; salt (to taste); pepper (to taste); 1 tsp smoked paprika; 1/2 tsp chili powder; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp Cayenne pepper; 1/4 tsp salt (for chicken seasoning); 1 1/2 lb chicken thighs (boneless, skinless); freshly ground black pepper (to taste); 2 tbsp olive oil; parsley (chopped, optional garnish)

By Lucas MorganSep 27, 2026

Prep

15 min

Cook

30 min

Total

45 min

Servings

Level

Easy

Jump to recipe

Serve the chicken and risotto together․ Risotto dries out quickly and clumps․ Simple side dishes that pair well with the seasoned chicken and risotto include bread and a green salad․

Why you'll love this recipe

Fits a weeknight meal․ Prep time is 15 minutes‚ and cook time is 30 minutes․
The chicken can be cooked along with the risotto‚ which will need to be stirred from time to time․
Uses ingredients from the pantry‚ including smoked paprika‚ chili powder‚ garlic powder‚ and Italian seasoning‚ to add extra flavor to chicken thighs․
Helps keep the rice creamy without adding cream, Arborio rice releases starch during gradual cooking․
Butter and Parmesan cheese are added at the end of cooking․
Offers convenience tips and products‚ including rotisserie chicken and other precooked chicken products‚ to make cooking chicken thighs more convenient as part of a meal with fewer preparations․
Prepares a complete meal with chicken‚ rice‚ sun-dried tomatoes‚ and spinach to avoid having to prepare vegetables in addition to other main-course ingredients․
Does not require any special cooking equipment for risotto; things needed to cook risotto include a heavy-bottomed skillet‚ wooden spoon or spatula‚ and second skillet․

Ingredients

Servings4

•4 cups chicken stock
•¼ cup sun-dried tomatoes in oil (chopped, drained of oil)
•5 cloves garlic (minced)
•1 ½ cups Arborio rice
•1 cup dry white wine
•2 tbsp butter
•⅔ cup Parmesan cheese (freshly grated or shredded, at room temperature)
•4 oz fresh spinach
•salt (to taste)
•pepper (to taste)
•1 tsp smoked paprika
•½ tsp chili powder
•1 tsp Italian seasoning
•½ tsp garlic powder
•¼ tsp Cayenne pepper
•¼ tsp salt (for chicken seasoning)
•1 ½ lb chicken thighs (boneless, skinless)
•freshly ground black pepper (to taste)
•2 tbsp olive oil
•parsley (chopped, optional garnish)

Instructions

1
Use a heavy-bottomed pan, such as a cast-iron skillet, to prevent the rice from sticking and burning.
2
Heat the chicken stock in a separate saucepan until hot and keep it hot.
3
Drain the oil from the sun-dried tomatoes, leaving about 1 tablespoon of oil for sautéing the garlic.
4
Sauté the minced garlic and chopped sun-dried tomatoes in a cast-iron skillet or other heavy-bottomed pan for about 1 to 2 minutes.
5
Add the rice and stir with a wooden spoon or spatula to coat it with olive oil.
6
Sauté the rice in olive oil for about 1 minute over medium heat, stirring and making sure it does not burn.
7
Add the white wine and cook over medium heat, stirring occasionally, until the wine is completely absorbed by the rice.
8
Add 1/2 cup of hot chicken stock and stir occasionally over medium-low heat until the stock is almost absorbed.
9
Add another 1/2 cup of chicken stock when the previous addition is almost absorbed, and repeat until the rice is soft but not too soft. The rice should be al dente with visibly separate grains.
10
Reduce the heat to low, add the butter and grated Parmesan, and stir until the Parmesan melts.
11
Add the spinach over low heat and stir. Remove from the heat, cover for a couple of minutes to wilt the spinach, then stir it into the risotto.
12
Season the risotto with salt and pepper.
13
Combine the chicken seasonings in a small bowl.
14
Slice the chicken thighs into smaller pieces, but not too small, and season both sides generously with the seasoning mixture.
15
Heat an empty large, high-sided, heavy-bottomed skillet over medium heat for 3 minutes.
16
Add the olive oil and chicken thighs. Cook on one side over medium heat for 5 minutes without moving the chicken.
17
Flip the chicken, reduce the heat to low-medium, and cook for about 5 more minutes or longer until cooked through. A meat thermometer should register 165°F (74°C) in the thickest part.
18
Remove the chicken from the skillet.
19
Top the risotto with the cooked chicken and serve with chopped parsley, if desired.