Easy Mid-Week Dinner Risotto
Servings: 4
Ingredients
1 rotisserie chicken
1 cup mushrooms, chopped
1 packet of bacon
1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
½ cup white wine (optional)
3 cups prepared NOMU Chicken STOCK
½ cup Parmesan cheese
1 tbsp NOMU Extra Virgin Olive Oil
4 cups spinach
NOMU Black Pepper and NOMU Cook’s Collection Garlic and Herb Cook’s Salt, to taste
Directions
In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and sauté for a minute or 2, until soft and fragrant.
Add the rice, stirring to coat with butter. Slowly add the white wine and prepared NOMU Chicken Stock and let simmer until the rice is soft and creamy.  Add the parmesan and stir until fully incorporated. Add NOMU Garlic and Herb Cook’s Salt and pepper to taste. Heat the NOMU Extra Virgin Olive Oil over medium-low heat. Add the garlic, stirring for about a minute to get the flavour going, before adding the spinach and mushrooms, and stir until wilted. Fry bacon to the preferred texture and shred it with the rotisserie chicken.
Add the chicken and bacon, and serve.
Ingredients
1 rotisserie chicken
1 cup mushrooms, chopped
1 packet of bacon
1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
½ cup white wine (optional)
3 cups prepared NOMU Chicken STOCK
½ cup Parmesan cheese
1 tbsp NOMU Extra Virgin Olive Oil
4 cups spinach
NOMU Black Pepper and NOMU Cook’s Collection Garlic and Herb Cook’s Salt, to taste
Directions
In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and sauté for a minute or 2, until soft and fragrant.
Add the rice, stirring to coat with butter. Slowly add the white wine and prepared NOMU Chicken Stock and let simmer until the rice is soft and creamy.  Add the parmesan and stir until fully incorporated. Add NOMU Garlic and Herb Cook’s Salt and pepper to taste. Heat the NOMU Extra Virgin Olive Oil over medium-low heat. Add the garlic, stirring for about a minute to get the flavour going, before adding the spinach and mushrooms, and stir until wilted. Fry bacon to the preferred texture and shred it with the rotisserie chicken.
Add the chicken and bacon, and serve.
Ingredients
1 rotisserie chicken
1 cup mushrooms, chopped
1 packet of bacon
1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
½ cup white wine (optional)
3 cups prepared NOMU Chicken STOCK
½ cup Parmesan cheese
1 tbsp NOMU Extra Virgin Olive Oil
4 cups spinach
NOMU Black Pepper and NOMU Cook’s Collection Garlic and Herb Cook’s Salt, to taste
Directions
In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and sauté for a minute or 2, until soft and fragrant.
Add the rice, stirring to coat with butter. Slowly add the white wine and prepared NOMU Chicken Stock and let simmer until the rice is soft and creamy.  Add the parmesan and stir until fully incorporated. Add NOMU Garlic and Herb Cook’s Salt and pepper to taste. Heat the NOMU Extra Virgin Olive Oil over medium-low heat. Add the garlic, stirring for about a minute to get the flavour going, before adding the spinach and mushrooms, and stir until wilted. Fry bacon to the preferred texture and shred it with the rotisserie chicken.
Add the chicken and bacon, and serve.
Ingredients
1 rotisserie chicken
1 cup mushrooms, chopped
1 packet of bacon
1 tablespoon butter
1 minced clove garlic or 1 minced shallot (or both)
1 cup arborio rice
½ cup white wine (optional)
3 cups prepared NOMU Chicken STOCK
½ cup Parmesan cheese
1 tbsp NOMU Extra Virgin Olive Oil
4 cups spinach
NOMU Black Pepper and NOMU Cook’s Collection Garlic and Herb Cook’s Salt, to taste
Directions
In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and sauté for a minute or 2, until soft and fragrant.
Add the rice, stirring to coat with butter. Slowly add the white wine and prepared NOMU Chicken Stock and let simmer until the rice is soft and creamy.  Add the parmesan and stir until fully incorporated. Add NOMU Garlic and Herb Cook’s Salt and pepper to taste. Heat the NOMU Extra Virgin Olive Oil over medium-low heat. Add the garlic, stirring for about a minute to get the flavour going, before adding the spinach and mushrooms, and stir until wilted. Fry bacon to the preferred texture and shred it with the rotisserie chicken.
Add the chicken and bacon, and serve.
