Irresistibly Creamy Spicy Chicken Poblano Risotto Delight

Irresistibly Creamy Spicy Chicken Poblano Risotto Delight

Experience warmth and comfort with this Spicy Chicken Poblano Risotto, perfect for customizing to your spice level.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

1 cup Arborio Rice The foundation of your risotto.
4 cups Chicken Broth Homemade stock can enhance taste.
2 pieces Poblanos Consider bell peppers for a milder option.
2 cups Cooked Chicken Pre-cooked chicken saves time.

For the Flavor Enhancers

1 teaspoon Red Pepper Flakes Adjust to your preferred spice level.
0.5 cup Cooking Wine Chardonnay recommended.
0.5 cup Parmesan Cheese Opt for nutritional yeast for a vegan version.

Optional Additions

1 cup Kale or Spinach Adds nutrient boost and color.
0.5 cup Sour Cream Brings extra creaminess and tang.

Equipment

Dutch oven
spoon

Method

Step-by-Step Instructions

In a large Dutch oven, heat olive oil over medium heat. Add red pepper flakes and chopped poblanos, sauté for 3-4 minutes.
Stir in Arborio rice and toast for 2-3 minutes until translucent.
Gradually pour in chicken broth, stirring continuously, until absorbed, about 18-20 minutes.
Fold in cooked chicken and grated Parmesan cheese, stirring until melted.
Taste and season with salt and pepper. Add optional greens or sour cream if desired, then serve warm.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of chicken broth. For longer storage, freeze in portions for up to 2 months.

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