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

Oven Chicken Risotto

Cheese and chicken make for a rich, comforting risotto. Easy sides: Cook 1 lb. tiny green beans (haricots verts) in boiling salted water until crisp-tender; drain and sprinkle with freshly cracked pepper. Add hot buttered rolls, and dinner is served.

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