There’s something almost magical about a well-made risotto, isn’t there? The way the rice transforms from hard little grains into a creamy, luxurious dish never fails to amaze me. Today, I’m sharing one of my absolute favorite risotto recipes that brings together the rich umami of sun-dried tomatoes, the earthiness of spinach, and the succulence of perfectly cooked chicken thighs. This dish has been my go-to for dinner parties, date nights, and those evenings when I want to treat myself to something special.
Why This Recipe Works
I’ve spent years perfecting this risotto, and I’ve found that the combination of sun-dried tomatoes and spinach creates a beautiful balance of flavors. The tomatoes add a concentrated sweetness and tanginess, while the spinach brings freshness and a subtle earthiness. When these ingredients meld with the creaminess of properly cooked arborio rice and juicy chicken thighs, the result is nothing short of extraordinary.
What I love most about this dish is its versatility. It’s elegant enough for special occasions but comforting enough for weeknight dinners. And despite its impressive presentation, it’s surprisingly straightforward to make if you understand a few key techniques.
The Secret to Perfect Risotto
Before diving into the recipe, let me share what I’ve learned about making exceptional risotto:
Patience: Risotto isn’t a dish to rush. The slow addition of broth and constant stirring are what create that signature creamy texture without using actual cream.
Quality ingredients: Use the best arborio or carnaroli rice you can find, along with homemade or high-quality broth. The difference is noticeable.
Temperature control: Keep your broth hot but not boiling, and maintain a gentle simmer in your rice throughout the cooking process.
The right pan: A wide, heavy-bottomed pan allows the rice to cook evenly and gives you enough space to stir comfortably.
Now, let’s get cooking!
Ingredients
For the Chicken Thighs:
- 6 bone-in, skin-on chicken thighs (about 2-2.5 pounds)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Risotto:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, finely diced (about 1.5 cups)
- 4 garlic cloves, minced
- 2 cups arborio rice
- 1/2 cup dry white wine (or substitute with additional chicken broth)
- 6-7 cups chicken broth, kept warm
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 6 cups fresh spinach, roughly chopped
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons butter (for finishing)
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil, thinly sliced
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for heat)
Equipment Needed
- Large, heavy-bottomed skillet for chicken
- Wide, heavy-bottomed pot or Dutch oven for risotto
- Medium saucepan for warming broth
- Sharp knife and cutting board
- Wooden spoon or silicone spatula for stirring
- Ladle for adding broth
- Meat thermometer
- Grater for Parmesan cheese
Preparation
Step 1: Prepare the Chicken Thighs
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels. This ensures crispy skin.
- In a small bowl, mix the Italian seasoning, garlic powder, salt, and pepper.
- Season the chicken thighs generously on both sides with the spice mixture.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place the chicken thighs skin-side down in the hot skillet.
- Cook for 5-6 minutes until the skin is golden brown and crispy.
- Flip the thighs and cook for another 2 minutes.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest while preparing the risotto.
Step 2: Prepare for Risotto
- While the chicken is cooking, pour the chicken broth into a medium saucepan and warm it over low heat. Keep it warm throughout the cooking process.
- Finely dice the onion and mince the garlic.
- Chop the sun-dried tomatoes into small pieces.
- Roughly chop the spinach if the leaves are large.
- Grate the Parmesan cheese if not already grated.
- Slice the basil into thin ribbons (chiffonade).
Step 3: Start the Risotto
- In a wide, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the arborio rice to the pot and stir to coat with the oil and butter. Toast the rice for 2-3 minutes until the edges become translucent while the center remains white.
- Pour in the white wine (or additional broth if not using wine) and stir constantly until the liquid is almost completely absorbed.
Step 4: The Risotto Method
- Add one ladle of warm chicken broth (about 1/2 cup) to the rice mixture.
- Stir gently but constantly until the broth is almost completely absorbed.
- Continue adding broth one ladle at a time, allowing each addition to be absorbed before adding the next.
- Stir frequently to encourage the rice to release its starch, creating that creamy texture.
- After about 15 minutes of adding broth, begin tasting the rice for doneness. The ideal risotto should be al dente – tender but with a slight firmness at the center.
- The entire process should take about 20-25 minutes from the first addition of broth.
Step 5: Incorporate the Flavorful Additions
- When the rice is nearly done (after about 18-20 minutes of cooking), stir in the chopped sun-dried tomatoes.
- After 1-2 minutes, add the chopped spinach in batches, stirring until wilted.
- Once all the spinach has been incorporated, add the grated Parmesan cheese and the remaining 2 tablespoons of butter.
- Stir vigorously to melt the cheese and butter, creating an even creamier texture.
- Add the fresh lemon juice and stir to incorporate.
- Season with salt and freshly ground black pepper to taste.
- If desired, add a pinch of red pepper flakes for heat.
Step 6: Serve
- Slice the chicken thighs if desired, or serve them whole.
- Spoon the creamy risotto into warmed serving bowls.
- Place a chicken thigh on top of each serving of risotto.
- Garnish with fresh basil ribbons and additional Parmesan cheese.
- Serve immediately while hot.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 720 |
| Protein | 42g |
| Carbohydrates | 65g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Fat | 30g |
| Saturated Fat | 12g |
| Cholesterol | 135mg |
| Sodium | 880mg |
| Potassium | 620mg |
| Calcium | 280mg |
| Iron | 3.5mg |
| Vitamin A | 5800 IU |
| Vitamin C | 22mg |
Nutrition values are approximate and based on one serving (1/6 of recipe)
Make-Ahead and Storage Tips
One of the challenges with risotto is that it’s traditionally served immediately after cooking. However, I’ve found a few ways to make this recipe more flexible:
Make-Ahead Options:
- Partially cook the risotto (about 15 minutes), then cool and refrigerate. When ready to serve, continue cooking with hot broth until done, then add the remaining ingredients.
- Cook the chicken thighs a day ahead, refrigerate, and reheat in a 350°F oven for 10-15 minutes before serving.
Storage:
- Refrigerate leftover risotto in an airtight container for up to 3 days.
- Store leftover chicken separately for best results.
Reheating:
- Add a splash of broth or water to the risotto before reheating on the stovetop over medium-low heat.
- Stir frequently while reheating to restore some of the creamy texture.
Variations and Substitutions
Over the years, I’ve experimented with several variations of this recipe. Here are some of my favorite adaptations:
Protein Options:
- Substitute boneless, skinless chicken thighs for faster cooking
- Try with grilled shrimp instead of chicken
- Make it vegetarian by omitting the chicken and using vegetable broth
Vegetable Variations:
- Add roasted red peppers for additional sweetness
- Substitute kale or arugula for the spinach
- Include artichoke hearts for another layer of flavor
Dietary Adaptations:
- Make it dairy-free by using olive oil instead of butter and nutritional yeast instead of Parmesan
- For a gluten-free version, ensure your broth is certified gluten-free
Troubleshooting Common Risotto Issues
Problem: Rice is crunchy or undercooked
Solution: Continue adding hot broth and cooking until the rice reaches the desired tenderness. Some varieties may take longer than others.
Problem: Risotto is too thick
Solution: Add a little more hot broth to reach the desired consistency. Remember that risotto should be loose enough to flow when served, but thick enough to hold its shape.
Problem: Risotto is too soupy
Solution: Let it cook a bit longer uncovered to evaporate some liquid, or add a little more grated Parmesan to absorb excess moisture.
Problem: Chicken skin isn’t crispy
Solution: Make sure to thoroughly pat the chicken dry before cooking, and ensure your skillet is hot enough when you add the chicken skin-side down.
Serving Suggestions
This risotto and chicken dish is substantial enough to stand alone as a complete meal. However, if you’re looking to create a more elaborate dinner, here are some complementary dishes:
- A simple arugula salad with lemon vinaigrette
- Roasted asparagus with garlic
- Crusty Italian bread
- Sautéed broccolini with lemon and red pepper flakes
- A light citrus sorbet for dessert
History and Background
Risotto originated in northern Italy, where rice has been cultivated in the Po Valley since the 14th century. Traditional risotto techniques involve slowly cooking the rice in broth, allowing it to release its starches and create the dish’s signature creaminess without necessarily adding cream.
My version incorporates the Mediterranean influence of sun-dried tomatoes, which were historically preserved to enjoy the summer harvest throughout the year. Combining these with iron-rich spinach and protein-packed chicken creates a balanced, complete meal that honors traditional Italian cooking while incorporating modern nutritional knowledge.
Tips from My Kitchen to Yours
Over the years of making this dish, I’ve collected some wisdom that I’m happy to share:
- Toast the rice properly. This step is crucial for developing flavor and ensuring the grains maintain their structure during cooking.
- Don’t rush the broth addition. Each addition should be almost fully absorbed before adding the next. This patience pays off in texture.
- Keep your broth hot. Adding cold broth to hot rice halts the cooking process and results in uneven cooking.
- Stir frequently but not constantly. Some stirring is necessary to release the starches, but over-stirring can make the risotto gluey.
- Serve on warmed plates. Risotto begins to set as it cools, so warm plates help maintain the proper creamy consistency from the first bite to the last.
- For the chicken, let it come to room temperature before cooking for more even results.
- Save the Parmesan rinds in your freezer to add to the broth for extra flavor when making risotto.
Questions and Answers
Q: Can I use regular tomatoes instead of sun-dried tomatoes?
A: While you could use fresh tomatoes, you’d lose the concentrated flavor that makes this dish special. If you do substitute, consider roasting fresh tomatoes first to intensify their flavor. Cherry tomatoes roasted with olive oil, salt, and a touch of sugar can make a decent alternative.
Q: Is it necessary to use arborio rice for risotto?
A: Arborio rice is traditional and gives the best results due to its high starch content. Other short-grain rice varieties like carnaroli or vialone nano also work well. Long-grain rice won’t provide the creamy texture that defines risotto.
Q: How can I make this dish lighter?
A: You can reduce the butter and cheese quantities, use skinless chicken thighs, and incorporate more vegetables. The fundamental technique remains the same, but these substitutions will lower the calorie content while maintaining flavor.
Q: Can I make this in an Instant Pot or pressure cooker?
A: Yes, though the texture will be slightly different. For pressure cooker risotto: sauté the onions and garlic, toast the rice, add the wine and let it absorb, then add all the broth at once. Cook under high pressure for 5 minutes with a quick release. Stir in the remaining ingredients after cooking.
Q: Why is my risotto taking longer to cook than the recipe suggests?
A: Several factors can affect cooking time: the age of your rice (older rice takes longer), the specific heat of your stovetop, the temperature of your broth, and the width of your pot. Trust the texture rather than a strict cooking time.
Q: Can I freeze leftover risotto?
A: While possible, frozen and thawed risotto loses its ideal texture. If you must freeze it, reheat it gently with additional broth and a little butter to help restore creaminess.
Q: Is it possible to overcook risotto?
A: Absolutely. Overcooked risotto becomes mushy and loses the pleasant al dente quality. Start testing for doneness after about 15 minutes of adding broth and stop cooking when the rice is tender but still has a slight firmness in the center.
Q: Can I skip the wine in this recipe?
A: Yes, you can substitute additional chicken broth for the wine. However, the wine adds acidity and depth of flavor that enhances the dish. If alcohol content is a concern, know that most of it cooks off during the preparation.
Final Thoughts
This Creamy Sun-Dried Tomato and Spinach Risotto with Chicken Thighs represents the beautiful balance I always aim for in cooking: comfort and elegance, tradition and innovation, nutrition and indulgence. There’s a rhythm to making risotto that I find almost meditative – the gentle stirring, the gradual transformation, the building of flavors.
I hope this recipe brings as much joy to your table as it has to mine. Remember that cooking is as much about the journey as the destination, so enjoy the process, experiment with the variations, and make this dish your own. After all, the best recipes are those that evolve with us, collecting memories and adaptations along the way.
