One pot meal: Wilted Greens and Chicken Risotto (Veg adaptable)

I decided to skip Restaurant Week so I wouldn't wind up paying $30-$40 to be slightly bummed about abstaining from cheese and dairy.  If it's not a month where a dress-up restaruant is going to happen,  you need to cook yourself something a little more luxurious feeling.

How about a creamy, comforting risotto? There aren't tricky preparations or special tools needed or foreign, expensive ingredients. I still have not researched to find out if it is worth using an more pricey wine to cook with or not.  Can you taste the difference using a better wine? I had no wine, and think it still came out flavorful.

I did research on whether leftover risotto can/should be frozen and the general consensus is "no" as it changes the texture-won't be as creamy or will turn mushy. If you want to try, some suggested adding broth when you reheat it. Or when you cook it, leave the part you want to freeze al dente. I think I will just try eating mine all week long-not tired of it yet!

Modified this recipe  with what I had on hand and to be dairy free.

Risotto: Escarole, Spinach, onion sprouts-Chicken - 6 to 8 servings
-arborio rice (1.5 cups uncooked)
-4 cups homemade veg stock (or premade, but watch the salt added)
-4 cups rinsed/chopped escarole
-4 cups rinsed spinach leaves
-1/2 onion sprouts box from Suzies, rinsed (prob about 3/4 cup)
-1.2 lbs chicken breasts cut into 1" chunks*
-2 Tbsp coconut oil (in place of butter)
-1 tbsp canola oil or other veg oil to cook with
-1/2 tsp herbs de Province
-1 1/4 tsp salt
-2 tbsp sundried tomato flakes (random find at Marshall's or strips if you can't find, I usually pick up at Trader Joe's.)
-1/3 cup nutritional yeast flakes to substitute for the savory-flavor of cheese

*I think with all the flavor, vegetarians could substitute chicken for a flavorful, chewy veggie (maybe eggplant) or mushroom to add texture instead.

1. Put the veg stock and 4 cups of water in a large saucepan. Bring to boil and then cover, reducing heat to low.

2. Take chicken pieces and rub with 3/4 tsp salt and the 1/2 tsp of herbs de Province.

3. Melt 1 tbsp of coconut oil in a large pot on medium heat. Add chicken. Cook about 10 minutes, stirring occasionally. Check for doneness  (inside of chicken is no longer pink).

4. Remove chicken from pot. Add 1 tbsp of coconut oil to the large pot on medium heat. Cook the escarole and spinach until just wilted (3-5 minutes). Remove from the pot and set aside with the chicken.

5. Add the 1 tbsp veg oil to the large pot still on medium heat. Add the rice and remaining 1/2 tsp of salt to the pot. Add 1/2 cup of the broth and stir. Add the dried mushroom pieces. When liquid is absorbed add a cup of broth and stir ocassionally. Repeat until all veg stock is used or rice is cooked to desired doneness (about 30 minutes).

6. Stir in the onion sprouts, wilted greens, sundried tomato flakes/pieces, chicken and nutritional yeast flakes

What do you do as a splurge (food or anything)?