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.

Ingredients
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.

Enjoy!