Ingredients:
7 Tbsp Sicilian Lemon Olive Oil, divided
3 Tbsp Meyer Lemon Balsamic Vinegar
1 Tbsp Mediterranean Rub
1 tsp Rosemary Sea Salt
4 Chicken Thighs
2 cups Asiago Lemon Spinach Risotto
1 cup White Wine
4-5 cups Chicken Stock
2 cups Spinach, chiffonade
Parmesan Cheese, to finish
Instructions:
In a large bowl or Ziploc bag mix together chicken thighs, 3 Tbsp olive oil, vinegar, rub, and salt. Let marinade for at least 30 minutes.
In a large wide saucepan heat 4 Tbsp olive oil over medium heat. Add the risotto mix and stir until well coated. Cook until slightly toasted, about 3-4 minutes.
Add the wine and stir continually. Allow to fully cook off.
Add 1 cup stock at a time and stir until liquid is absorbed before adding another cup.
Once you add your last cup of stock, turn heat to medium-low and cover the pan, simmering until chicken is cooked through about 20 mins being careful not to burn risotto in the bottom of the pan. Stir in chopped spinach.
Serve immediately with fresh parmesan.
