10oz Diced boneless-skinless chicken breasts

2oz Baby Spinach

1oz Shredded Parmesan Cheese

2 Garlic Cloves

3/4 cup Arborio Rice

1 Poblano Pepper

2oz Cream Cheese

1/2 oz Crispy Jalapenos

2 tsp Chicken Broth Concentrate

1 tsp Buttermilk-Dill Seasoning

Bring 4 cups water to a boil in a medium pot.

Coarsely chop spinach

Mince garlic

Stem Poblano pepper, seed, and cut into 1/2” dice

Start the Risotto – Place another medium pot over medium-high heat and add 1 tsp. olive oil. Add rice, garlic, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from other medium pot and chicken base to pot with rice. Rice should just be covered by water. Stir often until nearly all liquid is absorbed, 4-6 minutes.

Finish the Risotto – Add 1/2 cup boiling water and stir often again until nearly all liquid is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. There may be water left. Remove from burner. Add spinach, cream cheese, Parmesan, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir until combined and spinach is wilted, 30-60 seconds. Cover and set aside.

Pat the chicken dry. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken, poblanos, buttermilk-dill seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner.

Plate dish as pictured, topping risotto with chicken mixture and garnishing with crispy jalapeños.