Description
A luscious Creamy Mediterranean Chicken Risotto featuring tender marinated chicken, roasted cherry tomatoes, fresh spinach, and a tangy tzatziki side. Enhanced with Parmesan and feta cheeses, this dish brings vibrant Mediterranean flavors to your table with a creamy, comforting texture.
Ingredients
Scale
Chicken Marinade
- 4 chicken thighs cubed
- 2 tablespoon olive oil
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 8 cloves garlic grated
- 1 teaspoon dried oregano
- 1 tablespoon Greek yogurt
- Juice of ½ lemon
Roasted Cherry Tomatoes
- 2 cups cherry tomatoes Sungold preferred
- 1 teaspoon salt
- 4 tablespoon olive oil
Tzatziki Sauce
- ½ cup cucumber grated and well drained
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 clove garlic grated
- 1 cup thick whole Greek yogurt
- 2 tablespoon fresh dill finely chopped (optional)
Risotto
- 2 tablespoon butter
- 2 tablespoon butter for sautéing aromatics
- 2 shallots finely diced
- 10 cloves garlic minced
- 1½ cups arborio rice
- ¾ cup dry white wine Sauvignon Blanc
- 4 cups chicken stock
- 2 tablespoon sun-dried tomatoes very finely chopped
- 1 cup fresh spinach
- 3 tablespoon butter
- 1 cup freshly grated Parmesan
- ⅓ cup crumbled feta
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, salt, black pepper, grated garlic, dried oregano, Greek yogurt, and lemon juice. Add the cubed chicken thighs, toss until evenly coated, cover, and refrigerate overnight or at least a few hours for best flavor absorption.
- Prepare the Tzatziki: Grate the cucumber finely and squeeze out all excess liquid thoroughly. Mix the cucumber with olive oil, salt, lemon juice, grated garlic, thick Greek yogurt, and fresh dill if using. Chill this sauce until it’s ready to serve alongside the risotto.
- Roast the Cherry Tomatoes: Preheat your oven to 410°F (210°C). Toss the cherry tomatoes with olive oil and salt, spread on a baking sheet, and roast for 20 minutes until the tomatoes are blistered and jammy. Remove from oven, sprinkle a pinch of salt, and set aside.
- Sear the Chicken: Heat olive oil and butter in a large pan over medium-high heat. Add the marinated chicken pieces and sear for 6 to 8 minutes until golden on the outside but not fully cooked through. Remove the chicken from the pan and set it aside.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining butter to the pan, then sauté the finely diced shallots and minced garlic for about 2 minutes or until soft and fragrant.
- Toast the Arborio Rice: Add the arborio rice and salt to the pan, stirring continuously for 2 to 3 minutes until the rice becomes slightly translucent, which helps release its starch for the creamy texture.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for around 4 minutes, stirring occasionally, until the wine has reduced and mostly evaporated.
- Add Chicken Stock Gradually: Incorporate the chicken stock one cup at a time, stirring constantly and allowing the liquid to absorb before adding the next cup. This process ensures the risotto cooks evenly and develops its signature creamy texture.
- Combine Chicken and Sun-Dried Tomatoes: With the final addition of chicken stock, stir in the seared chicken pieces and finely chopped sun-dried tomatoes. Continue cooking until the rice is creamy and just al dente, and the chicken is fully cooked through.
- Wilt the Spinach: Turn off the heat and fold in the fresh spinach so it gently wilts from the residual heat, maintaining its bright color and fresh texture.
- Finish the Risotto: Stir in butter, freshly grated Parmesan, and crumbled feta cheese until the risotto is glossy, creamy, and well combined.
- Serve: Spoon the creamy risotto into bowls, top with the roasted cherry tomatoes, and add a generous scoop of cold tzatziki sauce on the side for a refreshing contrast.
Notes
- Marinating the chicken overnight intensifies the flavor, but at least 2–3 hours is sufficient if short on time.
- Make sure to squeeze out all liquid from the grated cucumber to avoid watery tzatziki.
- Use Sungold cherry tomatoes if possible for their sweetness and color, but any cherry tomatoes work well.
- Cook the risotto slowly and patiently adding the stock gradually to achieve the perfect creamy texture.
- If you prefer a vegetarian version, omit the chicken and use vegetable stock, adding extra sun-dried tomatoes or mushrooms.
- Use freshly grated Parmesan for best melting and flavor results.
- Serve immediately as risotto tends to thicken upon standing.
