Creamed Spinach and Asparagus Risotto with Grilled Chicken

1.Prepare the grilled chicken: In a small bowl, combine smoked paprika, garlic powder, salt, and black pepper. Rub this spice mix evenly over both sides of the chicken breasts.

2.Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken breasts for about 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then slice into strips.

3.In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic and cook for another 30 seconds until fragrant.

5.Add the Arborio rice to the pan, stirring to coat the grains with oil and lightly toast them for about 2 minutes.

6.Pour in the white wine and cook, stirring occasionally, until the wine is mostly absorbed.

7.Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 15 minutes.

8.When the rice is halfway cooked (after about 8 minutes), stir in the asparagus pieces.

9.Once the rice is creamy and al dente (after about 18-20 minutes total), stir in the chopped spinach and cook until wilted, about 2 minutes.

10.Reduce heat to low and stir in the heavy cream, butter, and grated Parmesan cheese. Mix well until the risotto is creamy and well combined. Season with salt and freshly ground black pepper to taste.

11.To serve, spoon the creamed spinach and asparagus risotto onto plates. Top with the grilled chicken strips.

12.Garnish with additional Parmesan cheese and chopped fresh parsley for a fresh, vibrant finish.