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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the chicken skin dry and add to a bowl with 3/4 of the seasoning mix and olive oil.
Rub the seasoning onto the chicken and under the skin.
Place on a wired baking tray, add the rest of the seasoning on top and bake for 30 minutes at 200°C.
Heat olive oil and butter in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the garlic and cook for another minute.
Add the Arborio rice and cook, stirring frequently, for about 2 minutes until lightly toasted.
Pour in the wine and cook for 1-2 minutes until mostly absorbed by the rice.
Begin adding the warm chicken stock one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
About 10 minutes into cooking the rice, add the asparagus and peas. Continue stirring and adding stock as needed.
Once the rice is almost done, stir in the spinach and allow it to wilt.
Once the rice is cooked and creamy, stir in the remaining butter and the Parmesan. Season with salt and pepper to taste.
Spoon the risotto into bowls and garnish with fresh herbs, a roasted chicken thigh and extra Parmesan.
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Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used, but bone-in thighs add more flavor.
Can I substitute Arborio rice?
Arborio rice is recommended for its creamy texture, but you can use other short-grain rice if necessary.
What can I use instead of white wine?
You can use additional chicken stock or a splash of lemon juice as a substitute for white wine.
Can I make this risotto vegetarian?
Yes, omit the chicken and use vegetable stock instead of chicken stock.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock.
