Creamy Chicken & Spinach Risotto with Spiced Chicken Skewers
🧂 Ingredients
For the chicken skewers: • 2 chicken breasts, cut into bite-sized chunks • 1 tsp smoked paprika • 1 tsp garlic granules • ½ tsp chilli flakes (optional) • 1 tsp dried oregano • 1 tbsp olive oil • Salt and black pepper, to taste • Metal or wooden skewers
For the risotto: • 1 tbsp olive oil • 1 small onion, finely diced • 2 cloves garlic, minced • 150g risotto rice (arborio or carnaroli) • 1 OXO Succulent Chicken Stock Pot • 700ml boiling water • 60ml dry white wine (optional — or use extra stock) • 1 small courgette, diced • 2 large handfuls of fresh spinach • 40g grated parmesan (or more to taste) • 1 tbsp butter • Salt and pepper, to taste • Fresh parsley and chilli flakes, to serve
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🍗 Method In a bowl, mix the olive oil, paprika, garlic granules, chilli flakes, oregano, salt, and pepper. Add the chicken pieces and toss to coat. Thread onto skewers and set aside while you make the risotto. Heat olive oil in a large pan over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for another minute. Stir in the risotto rice and cook for 1–2 minutes until the edges look slightly translucent. Pour in the wine (if using) and let it bubble away. Dissolve the OXO Chicken Stock Pot in 700ml boiling water. Add a ladleful of stock at a time to the rice, stirring often and allowing each addition to be absorbed before adding more. Continue for around 20 minutes until the rice is creamy and al dente. While the risotto cooks, heat a griddle pan or frying pan over medium-high heat. Cook the skewers for 8–10 minutes, turning occasionally, until golden and cooked through. When the rice is nearly done, stir in the courgette and spinach until softened. Add the butter and parmesan, stirring until glossy and creamy. Season to taste. Spoon the risotto into bowls, top with the spiced chicken skewers, sprinkle with parsley and chilli flakes, and enjoy!
