Thursday, May 27, 2010

Oven Chicken Risotto

This was oh my goodness gracious good. I think that this was the best rice I've ever made... I'm definitely considering making rice in the oven from here on out. I got this out of the March Southern Living and the flavor combinations of this dish were just wonderful. The only thing I might do differently is add the cheese with the rice while baking, you know, to make it a little more schmelty. Hope ya'll enjoy. I know I did! If you don't have short grain rice, just use regular long grain rice instead.

2 tablespoons butter
1 cup arborio rice (short grain)
2 1/2 cups chicken stock
1/2 diced onion
1/2 tsp salt
2 cups roasted chicken, cubed
1 cup cherry/grape tomatoes, cut in half
8 oz fresh mozzarella cheese
1/4 cup shredded fresh basil
salt and pepper

Preheat oven to 400. Place butter in a 13x9 baking dish and bake for 5 minutes in the oven or until butter is melted. Stir in rice, stock, onions and salt. Bake covered for 35 minutes

Once rice is cooked, add chicken, tomatoes and mozzarella. I found this kind that was already in individual portions and cut them in 1/4's.

Stir just until combined. Top with salt and pepper.

Serve with fresh basil on top and a side of freshly steamed green beans.



Courtney said...

That is something Chris would like.

tara said...

MMMMM...this looks delicious. Thanks!

Krist said...

Loooove this recipe!! I've also now made it with shrimp and it is fabulous! Thanks for sharing :)