Proof that leftovers + rice + cheese = solo dinner magic.
If you’ve ever stared at half a cooked chicken in your fridge and thought, “What now?”, this risotto is your answer. It’s protein-rich, comforting, and just fancy enough to convince your brain you’re eating like an adult — even if you’re still wearing yesterday’s hoodie and eating it off your lap.
This Chicken, Spinach & Parmesan Risotto is creamy, cheesy (without being heavy), and ready in under 30 minutes. It’s perfect for post-gym recovery, midweek fuel, or when you need a guaranteed win at the end of a long day.
🌿 Nutritional Highlights: Protein-Packed Classic
This one’s a winner for solo eaters who want lean protein and leafy greens in one bowl.
- Lean protein: From chicken — supports muscle maintenance and energy
- Iron & calcium: From spinach and parmesan — essential for bone health and circulation
- Vitamin A & K: From spinach — immune-boosting and anti-inflammatory
- Comfort carbs: Arborio rice = satisfying, creamy, and easy to digest
🧪 Per Serve (Approx):
- Calories: 460 kcal
- Protein: 28g
- Fibre: 4g
- Gluten-Free
🛒 Ingredients (Single Serving):
- 1 tsp olive oil
- 1 small garlic clove, minced
- ⅓ cup arborio rice
- 1 cup warm chicken or vegetable stock
- ½ cup cooked chicken, shredded or chopped (breast or thigh)
- ½ cup baby spinach, roughly chopped
- 1 tbsp grated parmesan (or more if you’re feeling cheeky)
- Salt & pepper, to taste
- Optional: a squeeze of lemon or a pinch of chilli flakes for oomph
👩🍳 Instructions:
Step 1: Toast the rice
Heat olive oil in a small saucepan or skillet over medium heat. Add garlic and cook for 30 seconds, then stir in the rice and toast for 1–2 minutes until lightly translucent.
Step 2: Add stock bit by bit
Pour in ¼ cup of warm stock, stir, and let it absorb. Repeat with the remaining stock in ¼ cup additions, stirring often, until rice is tender and creamy — about 18–20 minutes.
Step 3: Stir in the chicken and spinach
Once rice is nearly done, stir in the shredded chicken and chopped spinach. Cook for another 2–3 minutes until the spinach wilts and the chicken is warmed through.
Step 4: Finish with parmesan
Turn off the heat and stir in parmesan. Taste and adjust with salt, pepper, or a squeeze of lemon if you like brightness. Sprinkle with chilli flakes if you want heat.
Step 5: Serve and devour
Spoon into a big bowl, top with a bit of extra parmesan, and enjoy while watching something deeply non-intellectual.
🔁 Tips, Swaps & Storage
➤ No leftover chicken?
Pan-fry a small chicken thigh or tenderloin while your rice cooks, or grab pre-cooked chicken strips from the supermarket fridge section.
➤ Make it dairy-free
Skip the cheese or try a dairy-free parmesan-style topping. A little lemon juice gives it zing without the dairy.
➤ Storage & Reheat
Keeps well in the fridge for up to 3 days. Reheat gently with a splash of stock or water to loosen.
➤ Upgrade it
Add peas, mushrooms, or frozen corn to boost veggie content — this recipe is a flexible base.
✅ Why It Belongs in Your Weeknight Rotation
This is what Plan4One cooking is all about: turning everyday leftovers into something you genuinely want to eat again. No weird ingredients, no waste, just a solid dinner for one that’s as comforting as it is nutritious.
💬 Did This Hit the Spot?
Leave a comment or tag @Plan4One to show off your cheesy risotto creation. Want to make sure you don’t miss the next bowl of goodness? Subscribe now. — also check in tomorrow for a pumpkin and sage risotto that’s pure comfort with zero effort.
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