I love risotto. I think it’s such a nice alternative to pasta or rice. But I do NOT like standing over the stove to stir it constantly. So when I saw this recipe, I was quite intrigued. This turned out to be a great summer dish. I don’t typically like tomatoes, but this was fabulous! Recipe from Southern Living Magazine.
Meal Planning: Served with any of the green bean dishes listed under the “Vegetable” label
-2 Tbsp butter
-2.5 cups chicken broth
-1 cup uncooked Arborio rice
-1/2 small onion, diced
-1/2 tsp salt (honestly, I thought the rice was a little too salty so next time I’ll cut this down to maybe 1/4 tsp)
-2 cups chopped chicken (anything on hand or a deli rotisserie chicken works good too)
-1 (8 oz) package fresh mozzarella cheese, cut into 1/2” cubes
-1 cup cherry or grape tomatoes, halved
-1/4 cup shredded fresh basil
1. Preheat oven to 400 degrees. Place butter in a 13x9” baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
2. Bake, covered, at 400 degrees for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.