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Baked Chicken Risotto Recipe

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This recipe for Baked Chicken Risotto is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp butter
1 cup minced sweet onion
2 garlic cloves minced
1 cup Arborio rice
1/4 cup white wine
4 cups chicken broth
1 14oz can quartered artichoke Hearst, drained
3 cups chopped cooked chicken ~I buy a rotisserie to save time
2 med zucchini coarsely chopped
1/2 tsp black pepper
1/2 cup grated parm
1/4 cup chopped fresh parsley
1 tsp lemon zest
Salt to your tast
Directions:
Directions:
Preheat oven to 350º. Melt butter in Dutch oven(heavy bottomed pot) over medium heat. Add onion and garlic and sauté for 5 minutes. Add rice and cook two minutes or until golden brown. Add wine and cook 2 or three minutes with a stir. Once wine is absorbed, add the chicken broth. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.
Remove the rice from oven and add artichokes, chicken, zucchini and pepper. Cover and return to oven for 10 minutes. Remove from oven and let it rest for 5. Stir in cheese, parsley and lemon zest. Serve right away. Reheats well.
Number Of Servings:
Number Of Servings:
4?
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Every now and then I get sick of everything I cook and search for something new. The combination of ingredients in this recipe sounded flavorful and the directions easy. All true! The zucchini adds some crunch and could probably achieve same with water chestnuts or even almonds…

 

 

 

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