Friday, August 6, 2010

Oven Chicken Risotto

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.

DSC_0567 My husband decided that he didn’t want his chicken mixed in with the dish so we just did it on the side.  Still a wonderful meal!


New Friend Fridays


Wonder Mom said...

That really sounds SO good...I will be putting this in my recipe box!

My name is Momma said...

Wow, that looks great!

Lydia @ On The Verge said...

Thanks so much for posting and joining my Follow Me Friday. I am following you. Can't wait to read more. Hope to see you again next Friday.


Dearheart Designs said...

Hi! I'm following from Follow Me Friday! Your recipes sound delicious. I will have to try a few!

Organic Girl said...

Happy Friday Follow I am a new Follower!! Organic Girl andTodays Diva

Yunia said...

looks good - I am now a follower


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