Oven Chicken Risotto
Servings: 0
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.
Notes
Substitute drained, canned mushrooms if desired.
Recipe By: Sherry Moman
Serving Size: 4
Serving Size: 4
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