Oven Chicken Risotto

Oven Chicken Risotto Recipe
Photo: Beau Gustafson; Styling: Kacy Carroll
Make this quick and easy risotto dish featuring chicken, cheese, and grape or cherry tomatoes for a simple weeknight meal.

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Other Time: 40 Minutes

Ingredients

2 tablespoons butter
2 1/2 cups chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small onion, diced
1/2 teaspoon salt
2 cups chopped deli-roasted chicken
1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
1 cup cherry or grape tomatoes, halved
1/4 cup shredded fresh basil

Preparation

1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.

2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.

Note:

Inspired by Lori Megdall, Mundelein, Illinois,

March 2010
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