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Creamy chicken & spinach risotto with cottage cheese

There’s something about autumn that calls for cozy comfort food.  The kind of dish that feels indulgent yet nourishing: warm, creamy, and full of flavor.

Risotto is one of those classics, but many people think it’s too time-consuming or heavy. Not this version.

This Chicken & Spinach Risotto with Cottage Cheese is quick, lightened-up, and packed with protein. Instead of cream and butter, it uses blended cottage cheese to create that rich, creamy texture. Add tender chicken, fresh spinach, and a touch of parmesan, and you’ve got a meal that feels comforting while still keeping your nutrition on track.

Perfect for weeknights, this dish requires just one pan and about 30 minutes of your time. It’s balanced, satisfying, and exactly the kind of recipe you’ll want on repeat as the days get shorter.

Ingredients

Here’s what goes into 2 servings:

  • 400 g chicken breast

  • ½ tsp garlic salt

  • ½ tsp Italian seasoning

  • ½ tsp smoked paprika

  • 1 tbsp tomato paste (about 15 g)

  • 130 g uncooked rice (or “skinny rice”)

  • 130 g blended cottage cheese

  • 40 g white onion, diced (about 4 tbsp)

  • 25 g parmesan cheese, freshly grated (about 4 tbsp)

  • 50 g fresh spinach (about 2 handfuls)

  • 2 tsp lemon juice (about 10 ml)

  • 400–500 ml chicken broth or water (enough to cover the rice)

Instructions

  1.  Prepare the chicken: Cut the chicken breast into bite-sized pieces. Season with garlic salt, Italian seasoning, and smoked paprika.

  2. Cook the chicken: Heat a large pan over medium heat with a splash of olive oil. Sear the chicken for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.

  3. Cook the vegetables & rice: In the same pan, sauté the onion until soft (2–3 minutes). Stir in the tomato paste and cook for 1–2 minutes. Add the rice and toast lightly for about 1 minute. Gradually pour in the broth or water until the rice is just covered. Let it simmer, stirring occasionally and adding more liquid as needed, until the rice is almost tender (about 12–15 minutes).

  4. Finish the risotto: Add the spinach, cottage cheese, cooked chicken, parmesan, and lemon juice. Stir gently until the spinach wilts and the mixture becomes creamy (2–3 minutes).

  5. Serve: Adjust seasoning if needed, then serve warm. Top with extra parmesan if you like.

Vegetarian option:

Looking for a vegetarian option? Replace the chicken with grilled or pan-seared halloumi. This adds a savory bite and still a protein boost. Just slice, sear, and mix in at the end.

Replace the chicken stock with vegetable stock. 

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