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Photo: Beau Gustafson; Styling: Kacy Carroll Photo by: Photo: Beau Gustafson; Styling: Kacy Carroll

Oven Chicken Risotto

Make this quick and easy risotto dish featuring chicken, cheese, and grape or cherry tomatoes for a simple weeknight meal.

Southern Living MARCH 2010

  • Yield: Makes 6 servings
  • Prep time: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.

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Oven Chicken Risotto recipe

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