Baked Chicken Risotto

Southern Living
Baked Chicken RisottoRecipe
Photo: Howard Lee Puckett; Styling: Amy Burke
Makes 4 servings


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3 tablespoons butter
1 cup minced sweet onion
2 garlic cloves, pressed
1 cup Arborio rice (short-grain)
1/4 cup dry white wine
4 cups chicken broth
1 (14-oz.) can quartered artichoke hearts, drained
3 cups chopped cooked chicken
2 medium zucchini, coarsely chopped (about 2 cups)
1/2 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon lemon zest


Hands-on: 20 Minutes
Total: 1 Hours

1. Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and sauté 5 minutes. Add rice, and cook 2 minutes or until golden brown. Add wine, and cook 2 to 3 minutes or until wine is absorbed. Add chicken broth. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.

2. Remove rice from oven, and stir in artichokes and next 3 ingredients. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese and remaining ingredients. Serve immediately.

Created date

August 2011