Baked Chicken Risotto
Photo: Howard Lee Puckett; Styling: Amy Burke
How to Make It
Step 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.
Step 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.
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ewyancy's Review
Liked this recipe since it was the easiest way I've ever made risotto. Omitted the lemon but may add some next time. Added a salad and had a good meal. Definitely worth a try.
ruthannecope1's Review
I made this with chicken from a rotisserie chicken (regular flavor) and it was very good. I used reduced fat & sodium chicken broth and didn't think it needed more salt...maybe just a touch. It good and a nice light dinner.
HorseFLy's Review
This was a good start. It was kind of bland and I'm not sure I like the lemon flavor. I ended up adding a lot of salt. Consider adding a lot of flavor to your chicken when cooked and that will definitely influence how this turns out.
labisson's Review