Spinach and Chicken Risotto

• 1 tbsp. extra virgin olive oil
• 3 cups of water or chicken broth
• Kosher salt and pepper
• 1/4 cup grated Parmesan cheese
• 1 lb. boneless, skinless chicken breasts, cut into 1- inch pieces
• 1 cup superfino Arborio medium grain rice, uncooked
• 4 cups spinach washed well and dried with paper towels to remove excess water

• Heat sauté pan with olive oil.
• Sauté chicken on all sides, until no longer pink in center. Remove pan from heat and set aside.
• Add spinach, rice and liquid to rice cooker bowl and turn to COOK mode.
• When unit switches to KEEP WARM, stir in chicken and cheese.
• Replace lid and let rice steam for another 5 minutes on Warm setting.
• Season to taste with kosher salt and freshly ground black pepper.