Wednesday, April 21, 2010

Oven Chicken Risotto

I haven't tried this yet, it is tonight's dinner.... I read the on-line reviews. Some people suggested using 3 Tbl of butter instead of 2. One person used spinach instead of basil. All said they used more tomatoes then the recipe called for..... so go from here - looks like a really easy recipe!

2 tablespoons butter
2 1/2 cups low sodium chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small sweet 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


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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