Thursday, April 14, 2011

Oven Chicken Risotto

This was surprisingly delicious! Putting all the ingredients together, I kept thinking to myself "this doesn't look like much of anything." We really enjoyed this one.

I love how you can easily tweak it to make it healthy by simply using fat free or reduced fat cheese.

I can't stop thinking about those cherry tomatoes growing in my garden this summer. I love finding recipes like this!


2 tablespoons butter (I omitted)

2 1/2 cups chicken broth

1 cup uncooked Arborio rice (short-grain)

1/2 small 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.

My friend, Margaret, introduced me to this recipe found here!

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