Chicken Risotto

4 Chicken Breasts
1 cup risotto (uncooked)
1 1/2 cup regular rice (uncooked)
1 medium onion, diced
1 carrot, grated
2 cups chicken broth
1 cup water
3 T. Olive Oil
Pepper
Garlic Salt
Saffron
Salt
P. Cheese
3 cups raw baby spinach

Saute the diced onion in the olive oil. Add the raw risotto and brown lightly for a few minutes. Then add one cup of the chicken broth. Cover and cook on medium heat for about 5 minutes of until more of the moisture is absorbed. Then add the other cup of chicken broth. Cover and cook on medium heat for about 7 minutes or until most of the moisture is absorbed. Add cubed raw chicken and one cup of water. Cook on medium heat for 5 to 10 minutes. Some of the moisture will not soak in at this time. Add in the plain rice after it has been cooked in a rice cooker. Stir together. Add one carrot grated. Add a few tablespoons of P. cheese. Add a few flakes of Saffron. Add the spinach. Top with garlic salt, pepper and salt.

Suggestion: Serve hot with frozen sweet corn and fresh roles.