Grandma Amelia's Risotto with Chicken and Spinach

A wholesome one-pan dinner straight from a grandmother's kitchen — chicken browned with soffritto, rice cooked in spinach water, and tender greens folded in at the end. Comfort food that feeds the whole family.

Amount	Ingredient
11¼ oz (320 g)	Carnaroli rice
7 oz (200 g)	chicken breast
10½ oz (300 g)	frozen spinach
½	carrot
½	onion
½ stalk	celery
¼ cup	dry white wine
	extra-virgin olive oil, fine salt
½ cup (50 g)	Parmigiano Reggiano, grated

Nonna Amelia's risotto is a complete meal in one pot: rice, chicken, and spinach with a soffritto of carrot, onion, and celery. The clever trick is cooking the rice in the water used to boil the spinach — free flavor and color. The chicken is seared with the vegetables, deglazed with white wine, set aside, and folded back in at the end with the chopped spinach. Fast, frugal, and exactly what a nonna means by "mangia, che ti fa bene."

Ingredient notes: Frozen spinach is the shortcut Nonna herself would approve of — it's convenient and the cooking water becomes the rice broth. Chicken breast can be swapped for pancetta or left out entirely for a classic spinach risotto. The soffritto is the flavor base: chop the carrot, onion, and celery very fine.

• Large pot (for the spinach)
• Large saucepan (for the risotto)
• Chef's knife and cutting board
• Wooden spoon
• Ladle
• Small bowl (to hold the chicken)

1. Boil the spinach (5 min). Cook the spinach in lightly salted water, drain it, and save the cooking water — it will cook the rice.
2. Soffritto (2 min). In a large saucepan, warm a drizzle of olive oil, add the finely chopped carrot, onion, and celery, and sauté a couple of minutes.
3. Brown the chicken (4 min). Add the chicken cut into small cubes and brown evenly. Deglaze with the white wine and let the alcohol evaporate.
4. Set the chicken aside (1 min). Remove the chicken pieces to a small bowl.
5. Toast the rice (2 min). Add the rice to the same pan and toast it, stirring.
6. Cook the risotto (15 min). Add a ladle of the reserved spinach water and begin cooking, adding more as it absorbs, until the rice is almost tender.
7. Finish (4 min). Add the chicken pieces and the roughly chopped spinach, and finish cooking. Off the heat, stir in the Parmigiano and mantecare. Serve hot.

• Save the spinach water. It's the nonna trick — the rice absorbs the spinach's flavor and color.
• Soffritto fine and small. The smaller the dice, the more it melts into the dish.
• Chicken out, rice in. Setting the chicken aside keeps it juicy; adding it back at the end prevents it drying out.
• Chop the spinach roughly. Bigger pieces keep their texture and green color.
• Taste before salting. The spinach water is already salted.
• Parmigiano at the end. Off the heat, for a creamy mantecatura.

Mistake	Why It Hurts	The Fix
Discarding the spinach water	Lost flavor and color	Save it — it's the broth
Overcooking the chicken	Dry, tough cubes	Brown briefly, add back at the end
Big soffritto dice	Crunchy, unintegrated vegetables	Chop very fine
Adding spinach too early	Faded, mushy greens	Fold in during the final minutes
Salting without tasting	Too salty — water is seasoned	Taste first
Rinsing the frozen spinach	Washes away nutrients	Use as is, including its water

• Pancetta Version: Swap the chicken for crisped pancetta.
• Classic Spinach: Skip the chicken for a pure spinach risotto.
• Nutmeg Finish: A pinch of nutmeg with the Parmigiano is the classic touch.
• Creamy Version: A spoonful of mascarpone at the mantecatura.
• Herb Garden: Fresh parsley or chives to finish.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Family-friendly and mild, this pairs with:

• Pinot Grigio — Light and easy.
• Lugana — Soft and floral.
• Chardonnay (unoaked) — Round and gentle.
• Prosecco — For a festive family meal.

Per Serving (about 1¼ cups)
Calories	470
Protein	24 g
Fat	11 g
Carbohydrates	70 g
Fiber	4 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Why cook the rice in spinach water?

It's the recipe's secret — the rice absorbs the spinach's flavor and a hint of green, making the dish taste of more than the sum of its parts.

Can I use fresh spinach?

Yes — wilt it in a pan with a splash of water, save that liquid, and proceed the same way.

Can I make it without chicken?

Absolutely — it becomes a classic spinach risotto. Nonna says any ingredient you love works.

Is this a complete meal?

Yes — rice, protein, and greens in one pot. That's why Nonna called it a one-dish dinner.

What rice should I use?

Carnaroli or Arborio — the starch is what makes it creamy.

• Risotto con Crema di Zucchine e Gamberi Crudi (Volume 3)
• Risotto ai Porri (Volume 3)
• Risotto alla Salsiccia (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.