See more
Photo: Howard Lee Puckett; Styling: Amy Burke Photo by: Photo: Howard Lee Puckett; Styling: Amy Burke

Baked Chicken Risotto

Southern Living SEPTEMBER 2011

  • Yield: Makes 4 servings
  • Hands-on: 20 Minutes
  • Total: 1 Hour


  • 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


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.


Go to Full Version of

Baked Chicken Risotto Recipe