Name: Oven Chicken Risotto
Ingredients: 4 tablespoons butter; 2 cups chicken stock (room temperature); 1 1/4 cups Arborio rice (uncooked); 1 large onion (diced); 8 ounces fresh cremini mushrooms (cleaned & sliced); salt & pepper (to taste); flat leaf parsley (chopped); 1 lb. boned and skinned chicken breast halves (1 inch diced); 3-4 ounces parmesan cheese (shredded)

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Oven Chicken Risotto

Course: Main Course

Servings:

Author: Sherry Moman

Ingredients

4 tablespoons butter
2 cups chicken stock room temperature
1 1/4 cups Arborio rice uncooked
1 large onion diced
8 ounces fresh cremini mushrooms cleaned & sliced
salt & pepper to taste
flat leaf parsley chopped
1 lb. boned and skinned chicken breast halves 1 inch diced
3-4 ounces parmesan cheese shredded

Instructions

Preheat oven to 400 degrees. Place butter in a 13x9 baking dish and place in oven until melted and remove.
Generously salt & pepper raw diced chicken.
Sauté onion & mushrooms in a little butter with a little salt & pepper.
Pour stock into baking dish with the melted butter. Add onions & mushrooms, rice, chicken & parsley and stir. Generously sprinkle with about 3 oz. parmesan cheese and do not stir.
Cover tightly and bake for about 30-40 minutes. Remove from oven and let sit a few minutes covered before serving.