Baked Chicken and Mushroom Risotto

By Kathy_S

Serve this dish with a salad or steamed vegetables.

Ingredients

• 3 skinless boneless chicken breasts
• 2 tbsps olive oil
• 1 tbsp butter
• 1 leek, white and light green parts, sliced
• 1 cup coursely chopped mushrooms
• 1 1/2 cups uncooked Arborio rice
• 4 cups chicken broth
• 1 tbsp grated lemon zest, or rind
• 1/2 cup frozen green peas
• 1 cup plain yogurt
• 1/2 cup crumbled feta cheese

Details

Servings 6

Preparation

Step 1

Slice chicken into half-inch strips. In a large, heavy frying pan, heat oil and butter over medium-high heat. Cook chicken, stirring frequently, for 3 minutes, or until lightly browned on all sides.
Transfer to a plate. Add leek and mushrooms to pan and cook, stirring frequently, for 5 minutes, or until leek has softened.
Add rice and cook, stirring constantly, for 2 to 3 minutes or until transparent. Scrape vegetabels, rice and browned bits from pan into an 8-cup lightly oiled baking dish. Stir in broth and lemon zest.
Cover and bake in oven preheated to 400 F. for 20 minutes. Add browned chicken and peas to rice mixture; stir, cover and bake another 15 to 20 minutes, or until rice is tender and chicken is no longer pink inside. Remove from oven and stir in yogurt and cheese.
Serves 6.