Baked Chicken Risotto

By jeknudson

Ingredients

• 3 tablespoons butter
• 1 cup minced sweet onion
• 2 garlic cloves, pressed
• 1 cup Arborio rice (short-grain)
• 1/4 cup dry white wine
• 4 cups chicken broth 1 (14-oz.) can quartered artichoke hearts, drained
• 3 cups chopped cooked chicken
• 2 medium zucchini, coarsely chopped (about 2 cups)
• 1/2 teaspoon freshly ground pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon lemon zest

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and sauté 5 minutes. Add rice, and cook 2 minutes or until golden brown. Add wine, and cook 2 to 3 minutes or until wine is absorbed. Add chicken broth. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.

2. Remove rice from oven, and stir in artichokes and next 3 ingredients. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese and remaining ingredients. Serve immediately.