Method:

1. Heat some reserved oil in a large saucepan and brown seasoned chicken in batches for 5 – 8 minutes until just cooked. Transfer to a bowl. Keep warm.
2. Add onion to pan, season and sauté until softened. Add Riviana Arborio Rice and garlic and cook stirring until rice is semi-translucent. Add the Riviana Sundried Tomato Strips and wine and simmer, stirring, until reduced by half.
3. Add about 750ml of simmering stock and cook uncovered, stirring often, until all the liquid has been absorbed. Continue adding stock 250ml at a time, stirring regularly, until about 2 cups of stock remain.
4. Stir in Garden Supreme IQF Chopped Spinach, return chicken to pan and continue to add more stock until the rice is al dente and the risotto reaches your desired consistency. Stir in cream. You may not need all the stock, but ensure the risotto is not ‘dry’. It will take about 20 – 25 minutes in total. Remove from heat and stir in parmesan. Season to taste.

5. Serve risotto garnish with extra sundried tomatoes. Serve extra parmesan on the side.