Oven Chicken Risotto

By AshleyRuss

Ingredients

• Ingredients
• 2 tablespoons butter
• 2 1/2 cups chicken broth
• 1 cup uncooked Arborio rice (short-grain)
• 1/2 small onion, diced
• 1/2 teaspoon salt
• 2 cups chopped deli-roasted chicken
• 1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup shredded fresh basil
• Preparation

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Easy sides: Cook 1 lb. tiny green beans (haricots verts) in boiling salted water until crisp-tender; drain and sprinkle with freshly cracked pepper. Add hot buttered rolls, and dinner is served.

Prep Time: 20 minutes
Other Time: 40 minutes
Yield: Makes 6 servings

Ingredients
2 tablespoons butter
2 1/2 cups chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small onion, diced
1/2 teaspoon salt
2 cups chopped deli-roasted chicken
1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
1 cup cherry or grape tomatoes, halved
1/4 cup shredded fresh basil
Preparation
1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.

2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.