Every year, Costco (the US warehouse club, Metro is the German equivalent) gives their members a Costco cookbook. There are a ton of recipes using the products that they sell in their warehouse. Every year for Christmas, my mom gives me this cookbook as a gift. Christian & I are off to a good start and have made two of the recipes in the book. The first was a meatloaf that Christian made while we were in Virginia. Since my brother doesn’t like meatloaf, Christian disguised it by calling it something in German, hackfleisch…. We were surprised when my brother said he liked the “German meatloaf.” We tried another recipe from the cookbook, called Creamy Organic Chicken with Spinach & Mushroom Risotto.
Start with heating up some olive oil in a pan & brown the chicken.
Get your other ingredients in order. Chop up a shallot, one cup of mushrooms, 1/4 cup of cheese & one cup of spinach. We couldn’t find the Asiago cheese the recipe called for but Parmigiano Reggiano works just as well. We also couldn’t locate fresh spinach in the grocery store, so we used frozen.
Finish cooking the chicken in the oven for about 15 minutes. This is according to the recipe but you could just cook the chicken on the stovetop & skip the oven part.
While the chicken is in the oven, add the shallots, mushrooms & spinach to the skillet.
Add the risotto & vegetable broth. Cook the risotto until soft but still has a little crunch in the middle.
Keep cooking the risotto. Who knew that it took forever (over 20 minutes or so) to cook risotto? By this point, I had started eating crackers to curb my hunger.
Once the chicken has been cooked through in the oven, chop into smaller pieces.
Add the chicken & the shredded cheese to the finally cooked risotto.
This was a really good recipe, the combination of all the flavors…yum. Normally, I box up all the leftovers and put them in the freezer for Christian to take to work but this time, I kept a portion out for me to eat!