Creamy chicken risotto with sun-dried tomatoes, spinach, parmesan, and tender chicken thighs. Comforting and gluten-free.

4 cups chicken stock

1/4 cup sun-dried tomatoes, chopped

5 cloves garlic, minced

1 1/2 cups arborio rice

1 cup dry white wine

2 tbsp butter

2/3 cup grated parmesan

4 oz fresh spinach

Salt and pepper to taste

1.5 lb boneless skinless chicken thighs

2 tbsp olive oil

Chicken seasonings as listed

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1. Heat chicken stock.

2. Sauté garlic and sun-dried tomatoes.

3. Toast rice and add wine.

4. Gradually add stock until creamy.

5. Stir in butter, parmesan, and spinach.

6. Season and set aside.

7. Cook seasoned chicken until golden.

8. Serve chicken over risotto.

Use hot stock for best texture.

Risotto is best served fresh.

Adjust spice level to taste.