Oven Baked Chicken Risotto

6 servings

Photo by Sandra F.
Adapted from 12tomatoes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from 12tomatoes.com

Ingredients

  • 2

    cups low-sodium chicken broth

  • 2

    cups cooked chicken, cubed

  • 1

    cup uncooked arborio rice

  • 1/2

    cup dry white wine

  • 1/2

    cup peas, fresh or frozen (and thawed)

  • 1/2

    cup parmesan cheese, grated

  • 1/2

    white onion, finely chopped

  • 1/3

    cup cooked and cubed pancetta (or crumbled bacon)

  • 2

    cloves garlic, minced

  • 1

    tablespoon extra-virgin olive oil

  • 1

    tablespoon unsalted butter

  • kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 425º F. In a large Dutch oven or oven-proof pot, heat butter and oil over medium-high heat and sauté onion until softened and translucent. 6-7 minutes. Season with salt and pepper, then add garlic and cook for another 1-2 minutes, or until fragrant. Stir in arborio rice and cook for another 2 minutes, or until toasted (but not burned.) Mix in white wine and cook until almost evaporated, then pour in chicken stock and bring to a boil. Place Dutch oven in oven and bake for 20-25 minutes, or until liquid is mostly evaporated. Stir in chicken, peas, pancetta (or bacon) and parmesan cheese, and mix together. Taste and adjust seasoning, if necessary, and serve hot.

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