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My husband is a meat eater. He likes meat in all forms and, to him, a meal just isn't a meal without some form of dead animal, fish, or bird added to it. Case in point; the Nummy Noodle Soup I put up on the blog a couple weeks back. He proceeded to eat all of the soup and it's contents except for the tofu. Those were left stacked in a neat little pile off to the side as an expression of his love strong dislike for meatless dishes. Our three boys seem to be following suit behind him. When given a plate of food to eat, they all reach for the meat first above everything else.

I, on the other hand, enjoy a helping of meat once in awhile, but am equally content with digging into a delicious meatless dish if given the opportunity. I make an attempt to leave the meat out of meals every so often, much to the family's chagrin, but most of the time I am loading up on the moving proteins in all shapes and forms. This dish is no exception. To show my true love and admiration for my husband I added not one, but two land animals to my risotto. And I have to say, it wasn't half bad. For a meat dish that is.


1 Tbsp of Butter

2 cloves of Garlic, Minced

1 Onion, Chopped
1 Chicken Breast, Cut into Bite Sized Pieces
1 Cup of Cubed Cooked Ham
3 Cups of Chicken or Veggie Broth
1 Cup of White Wine
1/8 tsp of Nutmeg
1/8 tsp of Pepper
1/4 tsp of Basil
1/4 Cup of Cream
1/4 Cup of Gorgonzola Cheese
1 10 Oz. Package Frozen Spinach
Salt to Taste


Heat up your butter in a large skillet over medium heat and add in your garlic, and onion.



Cook it up for a minute or two and then add in your chopped chicken breast.



Let the chicken cook up for a few minutes and then add in the cubed ham. Let it continue to cook until the juices on the chicken run clear.



Add in the rice and let it brown up for 3 to 4 minutes.



Mix together your broth and wine. Add the liquid, 1 cup at a time and allow it to cook down, stirring occasionally. Continue adding a cup at a time after each one finishes cooking down. Cover your pan for the last two cups of added liquid.



When all the liquid is cooked in, add in your nutmeg, pepper and basil.



Turn your heat down to low and add in your cream and cheese.



Finally, stir in your spinach.


Stir it all together and allow it a minute or two to heat back up.

And just like that, your meaty risotto is finished and ready for your resident protein eaters.

Grab a Copy of the Recipe HERE.





Other Recipes You Might Enjoy:

Hey! Hey! It's a Cassoulet!
Mexican Pork and Rice
Leggo my Schnitzel!

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