Saturday, January 29, 2011

Oven Chicken Risotto

Finally, a risotto recipe that doesn't involve constant stirring! You literally just pop it in the oven and it comes out surprisingly creamy. In addition to being easy to make, however, the real advantage of this recipe is its adaptability. Essentially, after you've created the delicious risotto base, you could stir in any combination of meat, vegetables, and herbs you like. As written, the recipe calls for chicken and a Caprese-style combination of tomatoes, mozzarella, and basil. It's very good, but I'd like to try some new combos. Any suggestions?

Oven Chicken Risotto*

2 tbsp. butter
2 1/2 cups chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small onion, diced
1/2 tsp. 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 13x9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next three ingredients.
2. Bake, covered, at 400 for 35 minutes. Remove from oven. Fluff rice with a fork.
3. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.

*Southern Living 2010 Annual Recipes, p. 59.

1 comment:

  1. I'm going to have to try this! I too hate the stirring. You seriously just pop it in the oven? How wonderful!