Baked Chicken Risotto

Name: Baked Chicken Risotto
Ingredients: 3 tablespoons butter; 1 cup sweet onion minced; 2 cloves garlic, pressed; 1 cup Arborio rice (short-grain); 1/4 cups dry white wine; 4 cups chicken broth; 14 ounces canned artichokes, drained; 3 cups roasted chicken, chopped; 2 medium zucchini, chopped; 1/2 cup Parmesan cheese, grated; 1/4 cup fresh parsley, chopped; 1 teaspoon lemon zest; to taste salt and pepper

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Ingredients

3 tablespoons butter
1 cup sweet onion minced
2 cloves garlic, pressed
1 cup Arborio rice (short-grain)
1/4 cups dry white wine
4 cups chicken broth
14 ounces canned artichokes, drained
3 cups roasted chicken, chopped
2 medium zucchini, chopped
1/2 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
to taste salt and pepper

Directions

Preheat oven to 425° F.
Melt butter in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 for about minutes. Add rice, and cook 2 minutes, until golden. Add wine, and cook a few minutes until wine is absorbed. Add chicken broth.
Bring to a boil, cover, and transfer to oven. Bake 20 minutes.
Chop artichokes, if not pre-chopped. Remove rice from oven, and stir in artichokes, cooked chicken, and zucchini. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese, parsley, and lemon zest. Season with salt and pepper to taste.

Baked Chicken Risotto

Ingredients

Directions

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