Spinach Chicken with Lemon Risotto and Feta Salsa Verde

Ingredients:

Onion broth with vermouth

• 3 onions, cut in half
• 1 bottle of vermouth
• 2 bay leaves
• A couple of fresh sprigs of thyme

Chicken

• 1 package of spinach leaves
• 4 skinless, boneless chicken breasts
• One and a half lemons, squeeze out the juice

Salsa verde with feta

• 1 cup spinach
• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 1 shallot
• 2 tbsp extra-virgin olive oil
• 2 lemons, grate the zest and squeeze out the juice
• 110 g feta

Lemon risotto

• 1 onion, chopped
• 1 leek, chopped
• 1 tbsp. Arborio rice
• Half a bottle of white wine
• 8 cups chicken broth
• 2 tablespoons butter
• 1 tbsp. grated parmesan
• Zest of 2 lemons

Preparation:

1. Onion broth with vermouth:
   
   Sauté the onion in a large saucepan over medium heat. Add 8 cups of water, vermouth, bay leaf, thyme, and a pinch of salt and bring to a boil. Simmer for 20 minutes. Keep the broth hot.
2. Chicken:
   
   Place 4 rows of spinach leaves on a piece of plastic wrap. Sprinkle the chicken breasts with salt and place one breast in the center of each row of spinach. Carefully wrap the chicken in the spinach, wrapping the wrap and the chicken tightly. Repeat with the remaining breasts. Once wrapped, place the chicken in the onion broth, bring to a boil, and simmer for 10-12 minutes. Add lemon juice and set aside.
3. Salsa verde with feta:
   
   Place the spinach, greens, shallots, and 1 cup of olive oil in a food processor. Process until coarsely pureed (do not overprocess). Place the salsa in a bowl, grate the lemon zest, add the remaining 1 cup of olive oil, crumble the feta into the sauce, and mix well. Season with salt to taste and let sit for 15 minutes. Add more salt, lemon juice, and zest to taste.
4. Risotto:
   
   In a heavy-bottomed saucepan, sauté the sliced ​​leek and onion over high heat until translucent. Add the Arborio rice and sauté for a couple of minutes. Add a couple of cups of wine and stir frequently. Once the wine has been absorbed, add the chicken broth, 1 cup at a time, stirring frequently, until the rice absorbs the liquid and begins to cook. Continue adding broth as the liquid is absorbed.
5. When the rice is fully cooked, add the butter, cheese, and lemon zest and stir until the risotto is creamy. Season with salt to taste. Before serving, remove the chicken from the wrap and slice it.