Ingredients

• 2 tablespoon of olive oil
• 3 of medium boneless and skinless chicken breasts
• ½ cup of sun-dried tomatoes
• 4 of garlic cloves
• 1 ½ teaspoon of paprika
• 1 ½ teaspoon of dried basil
• ½ teaspoon of dried oregano
• ½ teaspoon of kosher salt
• ½ teaspoon of freshly ground black pepper
• ¼ teaspoon of dried thyme
• 1 cup of arborio rice
• 3 ½ cup of low sodium chicken stock
• ½ cup of heavy cream
• 2 cup of fresh spinach
• ½ cup of parmesan cheese
• 0 of red chili flakes

Instructions

1. Preheat the oven to 350°F (180°C).
2. Place a Dutch oven over medium heat and add the olive oil. Add the chicken to the hot oil and cook, stirring occasionally, for 2-3 minutes, until the edges are slightly golden brown.
3. Add the sun-dried tomatoes, garlic, paprika, basil, oregano, salt, black pepper, and thyme. Cook for about 2 minutes, or until the garlic is fragrant, adding more olive oil as needed.
4. Add the rice and toast for 1 minute. Pour in 3 cups chicken stock, stir well, and bring to a gentle simmer.
5. Cover with the lid and bake for 16-18 minutes.
6. Transfer the pot from the oven to the stove and place over medium-low heat. Remove the lid.
7. Stir in the heavy cream until well combined. Add the spinach and remaining ½ cup chicken stock. Stir for about 3 minutes, or until the liquid is absorbed, spinach is wilted, and rice is al dente. Stir in the Parmesan cheese until incorporated. Garnish with the red chili flakes.
8. Serve hot, and enjoy!
9. Note: The risotto should be creamy. If it gets too thick, add 1 tablespoon boiling water and stir to thin.