Courtesy of Martin Luther King, Jr., I hope many of you are enjoying a day off from work right now! We spent the weekend catching up with friends we see far too infrequently! On Saturday, KK and I caught dinner with my old roommate (counting time in college, we lived together for almost 8 years!) and her boyfriend in Hoboken. Thanks to Groupon, we had $21 off our dinner at Sushi House. It was a great evening catching up! On Sunday, I met a friend/former coworker for dinner at Eataly. It was surprisingly crowded for a Sunday evening, presumably due to others also enjoying the long weekend, but we were happy to sip on glasses of wine at La Piazza as we waited for our table at La Pizza & La Pasta. After heading back to Hoboken, I met up with KK and his friends who had spent the afternoon/evening watching football at Village Pourhouse. Thankfully, we were able to sleep in today. Right now, we're watching The Price is Right, even though it just isn't the same without Bob Barker. After the show's over, I'll head to the gym so I can preemptively work off the Thai-Style Chicken Flatbreads that I'm making for dinner tonight!
1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low, cover and keep warm.
2. Melt butter in a large nonstick skillet over medium heat. Add onion, season with salt and pepper, and sauté until onion begins to brown, 3-5 minutes. Add garlic and sauté for 30 seconds.
3. Meanwhile, heat olive oil in another large nonstick skillet. Cook chicken thoroughly, stirring occasionally, 8-10 minutes.
4. As chicken cooks, begin cooking risotto. Add rice to skillet with onions, coating rice with the butter. Pour in wine and stir until nearly absorbed by rice. Add ½ cup chicken broth, stirring continuously until broth is absorbed. Continue adding broth to the rice mixture in ½ cup increments, stirring constantly until liquid is nearly absorbed before adding more.
5. When there is 1 cup of broth left (after three pours), add tomatoes and continue stirring. Add baby spinach and basil when pouring the last ½ cup chicken broth over the rice. Continue stirring until liquid is almost absorbed and spinach wilts. Stir in Parmesan cheese and cooked chicken; season with salt and pepper. Serve immediately.