Spitalfield Risotto by Guest Chef Emily

800 ml chicken broth
1 C water
2 chicken breasts
2 T EVOO
1 small onion
4 garlic cloves
1 c. white rice
4 c. uncooked spinach
¼ c. basil
½ c, parmesan cheese

1. Bring water/broth to boil, add chicken and cook.
2. Heat oil- add onion 5 min, then garlic 1 min
3. Add rice- 2 min, add ½ c. water—cook until absorbed
4. Add ¾ c. ck broth, simmer 2 min
5. Continue adding broth until rice is tender and creamy, stir about 25 min until almost all broth is absorbed
6. In the last 5 min, add spinach, chicken, ½ c. parmesan and ¼ cup of basil

This is my sister Betsy’s favorite dish!